-
Remove eggs from the cold and allow them to temper.
-
Finely slice the chives, place them in a bowl and cover with a wet paper towel.
-
Chop half of the Truffle Carpaccio.
-
Preheat the oven to 350F.
How to Cook
-
Heat the 1oz butter (for toasting brioche) in the non-stick pan over medium-low heat until foamy.
-
Toast the brioche slices on both sides, remove from the pan and place them on the sheet tray lined with aluminum foil.
-
Crack three eggs into the small bowl and whisk with a fork; season with Balinese Truffle Salt.
-
Place the beaten eggs into the 2qt pot, add ½ of butter (for eggs) to the 3 eggs and place over medium-low heat.
-
Place the toast in the oven and cook for 2-3 minutes.
-
Cook, whisking constantly, until the curds are small and soft.
-
Remove the pot from the heat and add a spoonful of sour cream and the previously chopped portion of Truffle Carpaccio.
-
Plate the soft scrambled eggs with two slices of toast. Garnish the eggs with slices of Truffle Carpaccio and caviar, finish with chives and a touch more Balinese Truffle Salt.
-
Clean 2qt pot before repeating with the other three eggs and eat!