Scrambled eggs with truffle oil

With a few drops of truffle oil, you can turn ordinary scrambled eggs into a culinary delight!

Serves 2

Ingredients

6 eggs (I think free range eggs taste better and richer)
6 tablespoons of milk or cream (Lewis Road Creamery's double cream is awesome)
1 tablespoon of butter (Lewis Road Creamery's organic butter)
coarse sea salt and black pepper to taste
a few drops of white truffle oil
few slices of toasted ciabatta

Method

1. In a medium bowl, lightly mix eggs with milk (do not whisk)
2. Melt butter in frying pan until sizzling and then turn the heat down to low
3. Pour egg mixture into frying pan and stir slowly with a wooden spoon
4. Turn the heat off just before the eggs are fully cooked.  The remaining heat in the pan should finish the eggs off to perfection
5. Season with coarse sea salt and black pepper, transfer to plates
6. Drizzle with truffle oil and serve with toasted ciabatta on the side