Ahhhh, simple luxuries. The above white truffle butter is one of those things I like to have sitting in the fridge waiting for a big steaming bowl of pasta or a big bowl of popcorn. A few spoonfuls can transform both. Of course, buying truffles can set you back quite a few bills, but this truffle butter (and there are several fab brands out there, this is a current favorite) is not expensive by comparison, usually around $6 to $8. It lasts quite awhile, packs a serious truffle punch, and you really only need to use a little to really infuse the truffle essence. TPS was at a fundraiser dinner the other evening that I was not able to attend. When I got home from working late, I knew I really wanted a hearty, comforting meal after a long day. We still had some of the amazing fresh eggs that were a gift that I wrote about a week or so ago, as well as a baguette that was needing to be eaten that night. Scrambled eggs it would be! Growing up, my Dad would make us scrambled eggs for supper on occasion. It always makes me think of him when I have them for dinner. Here is a quick take on making eggs a simple luxury meal really at any time of the day.

Turn oven to 400 degrees while you cut up the baguette to bite sized cubes. Scatter on a baking pan. Dose with a healthy amount of extra virgin olive oil, salt & pepper. Put in oven, keeping a close eye on them, being sure to turn them every so often to ensure they don’t burn and that they brown evenly. When they are close to the brown-ness you like, sprinkle a generous portion of freshly grated Parmesan over the whole lot, letting that melt into the cubes. Take out of oven and set aside while you scramble the eggs. Yes, these make a very good thing to snack on as you scramble said eggs. Next, break 3 eggs into a bowl and whisk adding a splash of milk, S&P. On very low heat, add the egg mixture to a waiting buttered pan being sure to fold often with a spatula so the eggs don’t overcook. Cooking them on a low heat really helps that process of not overcooking them. Once done, take off of heat and add a big dollop of the truffle butter and mix throughout the scrambled eggs. I like both the white and the black truffle butter, but this go round, we had white in the fridge. Spoon over the croutons that you have put onto a plate. Get ready for some flavor explosions. I adore this combo. The earthiness of the truffle mixed with the fluffiness of the eggs mixed with the sweetness of the Parm on the croutons with a hint of the olive oil that has infused into the bread. Just so darn good. Pairs beautifully with a glass of champagne or white wine.