From the kitchen of Jaime Barkwell. Truffle oil
and Boursin cheese make these scrambled
eggs special. Serve on toast or biscuits.
1/2 tsp hot sauce
salt & pepper
1 tsp black truffle oil (or white)
crumbled Boursin cheese (garlic herb),
as much as you want- 5 Tbsp?
Cook in an oiled pan.
Optional: chopped tomato on top
Serve on toast or biscuits.
|"The idea is to die young as old as possible."