Scrambled eggs with truffles

by Mónica Navarro

Scrambled eggs in Spain is primarily served in any meal outside of breakfast, but generally not for breakfast. When you decide to eat these delectably aromatic eggs is up to you, but you’ll definitely add this simple variation of a classic truffle scrambled eggs into your weekly menus.



  1. Heat olive oil in a non-stick pan.
  2. Beat two eggs in a bowl.
  3. Beat in two spoonfuls of Black Truffle & Mushroom Sauce.
  4. Add salt and pepper.
  5. Pour egg mixture to pan and stir.
  6. Continue to stir from bottom to top, until desired texture is reached.
  7. Decorate with chives.
  8. Serve hot.


Sign up for delicious recipes, exclusive offsers, original stories, activism awareness & much more.

Your Shopping Cart

No products in the cart.

This site is registered on as a development site.