Truffled Scrambled Eggs

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 2
2 tbsp FAGE Total, FAGE Total 2% or FAGE Total 0% Yoghurt
2 large eggs
2 tsp black truffle butter (available in specialist stores)
⅛ tsp kosher salt
Pinch ground white pepper
fresh chives, for garnish

Less than 15'
Serves 2
INSTRUCTIONS
  1. Preheat a small nonstick frying pan over low heat.
  2. In a small bowl, whisk together the eggs, yoghurt, salt and pepper.
  3. Melt the truffle butter in the pan, then add the eggs.
  4. Stir frequently with a heat-proof rubber spatula until thick and creamy curds form and no liquid egg is left. Do not overcook or the eggs will be tough.
  5. Serve immediately and garnish with fresh snipped chives.

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