Instructions

1. Start gently

Crack eggs into a saucepan with butter. Cook over low heat, stirring constantly.

2. Build texture

Stir slowly until soft, creamy curds form (don’t rush—this is key).

3. Finish off heat

Remove from heat and fold in crème fraîche for a silky finish.

4. Add truffle

Gently mix in black truffle powder.

5. Serve

Spoon onto warm toast and finish with chives, salt, and pepper.