Scrambled eggs with potatoes

Servings: 4             Cooking time: 45 min. 


  • 4 eggs
  • 2 egg yolks
  • 2 spring onions
  • 4 medium potatoes
  • 1 black truffle Tuber nigrum 10 gr. (fresh or perserved)
  • Olive oil
  • Himalayan salt with black truffle.

How to make it:

Beat the eggs in a big bowl. Add the egg yolks separately and whisk lightly. Now add the grated truffle and put it aside.

Meanwhile chop the spring onions into small pieces and fry them in a pan with olive oil.  Let it stir for a bit and remove it from the heat and set aside.

Meanwhile peel and cut the potatoes into 2 slices of 2 millimeter. Fry them until they are golden and crispy. Remove a bit of the olive oil.

Add the spring onion and pour in the eggs while mixing it with the potatoes.

 Stir with a wooden spoon and keep lifting and folding it over from the bottom of the pan and add salt to taste. Remove from the heat.


2017-04-05T15:40:42+00:00 4 April 2017|Eggs, Recipe book|