Scrambled Eggs with Truffle Seaweed Salt

Servings: 4 Cooking time: 20

Scrambled eggs are a classic at the breakfast table - just as at home on a quiet Sunday morning as they are for Christmas breakfast, Norway’s Constitution Day, or a festive buffet. They’re easy to make, pair well with almost anything, and are often served with smoked salmon, cured meats, or vegetables.

With Ocean Truffle Salt, you get a flavour combination that is loved all over the world: eggs and truffle complement each other beautifully. The eggs provide richness and softness, while the truffle seaweed salt adds a deep, earthy flavour with a subtle mineral note from the sea.

Instructions:

  1. Lightly whisk the eggs in a bowl with the milk or cream, if using.
  2. Melt the butter in a frying pan over low to medium heat.
  3. Pour in the egg mixture. Let it sit for a few seconds before gently stirring with a spatula. Slowly draw the eggs towards the centre of the pan to create soft folds.
  4. When the eggs are nearly done but still a little moist, sprinkle over the Truffle Seaweed Salt and a touch of pepper. Fold in gently.
  5. Remove the pan from the heat while the eggs are still creamy.
  6. Serve immediately, topped with fresh chives.

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