Truffled Egg Toast

Slice of toast with scrambled eggs drizzled with truffle oil on a plate

Dinner for you, when there’s no one to share it with.–Amanda Hesser

LC Eggs For One Note

Eggs for one. We can think of no more comforting supper, whether fried, poached, baked, or, as here, scrambled.

Truffled Egg Toast Recipe

  • Quick Glance
  • 15 M
  • 15 M
  • Dinner for 1


  • 1 teaspoon unsalted butter
  • 3 eggs
  • 1 teaspoon crème fraîche
  • Sea salt
  • 1 slice country bread (not too chewy, not too sour, but sturdy)
  • White truffle oil


  • 1. Melt the butter in a small skillet over very low heat. Whisk together the eggs and crème fraîche and season with salt. Pour this into the skillet and use a whisk or wooden spoon to sit frequently while the eggs cook. This will take at least 10 minutes, so be patient. As soon as the eggs have formed soft curds and are loose but not raw, remove the skillet from the heat. If you do it too fast, the egg will dry and the curds won’t be as silken.
  • 2. Meanwhile, toast the bread and put it on your favorite dinner plate. As soon as the eggs are done, spoon them onto the toast. If some of the egg tumbles off, that’s fine. Sprinkle with truffle oil, and let sit for a minute before digging in. Eat with a fork and knife.
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