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Tuesday, September 23, 2014

Lemon Truffle Scrambled Eggs

These eggs are easily made gourmet tasting.
Your guests will thing your a virtual genius.
Mine stopped in mid sentence at their first bite.
Season with freshly ground black pepper.
Served along with a slice of fresh red tomato.
Served along with a garnish of dried chives.

4 large eggs, beaten
1 tablespoon cold water
1 drop of white truffle oil
1 lemon, zest of
Tomato for garnish
Dried chives for garnish

Beat eggs in a bowl with water,
add in drops of truffle oil and
stir in the zest of one fresh lemon.
Pour beaten eggs into saute pan and
slowly stir to create scrambled eggs.
Remove to a warm serving plate and
season with freshly ground black pepper.
Garnish with tomato and chives.

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