Prep time 15 mins cooking time 10 mins Serves 4
Smooth, cheesy and indulgent scrambled eggs with fresh shavings of Tasmanian truffle.
It’s that good we’d eat it for any meal, not just breakfast!
Whisk eggs with mascarpone and season with salt and pepper, set aside.
Slice 8 slices of sour dough bread on the diagonal, set aside.
Place a small amount of butter into a frying pan over medium heat. When the butter has melted, add sage leaves and cook till butter is nut brown and sage leaves are crisp, set aside.
Start toasting the sour dough bread in batches, spread with butter while warm and cover with a tea towel to maintain warmth.
Grate raclette and add to eggs mix. Melt another small amount of butter in another frypan, when the butter starts foaming add the egg mix. Use a flat-topped wooden spoon to gently push the egg mixture around until you have soft folds of cooked egg beginning to develop. Continue to push the spoon through the mixture, lifting and folding the eggs rather than stirring. Continue cooking for 2 minutes or until about three-quarters of the mixture is cooked and one-quarter is still liquidy. Turn the heat off and allow the residual heat in the pan to finish cooking the eggs.
To plate up place 2 peaces of buttered sour dough toast on each plate, top with 1/4 of the scrambled egg mix top with sage leave and freshly shaved truffle.