Truffled Scrambled Eggs

Less than 15'

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

  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.