Serves 4

Fresh truffles have always been synonymous with luxury, and what better way to start the day than scrambled duck eggs on toast with freshly grated white Alba truffles? The duck eggs give the scrambled eggs a richer, creamier flavour than hen’s eggs. We get all our truffles from Bruno Giorgi at Truffle Man (020-7221 4964), who supplies many of the top restaurants. If you like, you can always sauté some wild mushrooms such as ceps and chanterelles instead, and drizzle them with truffle oil and scatter over the scrambled eggs.

60g butter, plus extra for spreading
6 duck eggs, at room temperature
60ml crème fraîche or double cream
1 tbsp freshly chopped chives
Sea salt and freshly ground black pepper
4 slices of bread or 4 English muffins, split in half
Half an Alba white truffle, for shaving

1 Put the butter into a medium pan over a low heat. As it begins to melt, crack in the eggs. Using a wooden spoon or heatproof spatula, stir the butter and eggs together. Once evenly blended, beat vigorously as the eggs start to heat.

2 When the eggs start to scramble, immediately remove the pan from the heat and then fold the crème fraîche and chives into the eggs. Season with salt and pepper. Return to the heat briefly, stirring gently until soft and creamy.

3 Toast and butter the bread or muffins and place on warmed serving plates. Spoon the scrambled eggs on top and finish with a grating of white truffle. Serve immediately.

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