Scrambled Eggs with White Truffle

Over the festive period, we like to prepare a special breakfast for any friends and family we have staying. Our favourite dish is scrambled eggs made in a bain marie with white truffle shavings – a delicious treat. We use a bain marie for scrambling the eggs because it cooks them slowly and evenly, making the creamiest eggs possible. Tartufaia, the truffle stand in Borough Market, have got the best truffles around – and it’s the best time to buy as they’ve had a bumper harvest this year.


  • 6 free-range eggs
  • 25ml greek yoghurt
  • 25ml milk
  • 1 small white truffle
  • Salt & pepper for seasoning

Serve with:

  • Le Meurice fruit salad
  • Freshly toasted granary bread
  • Sliced cured ham
  • Freshly squeezed grapefruit and orange juice
  • Filter coffee with double cream
  • Bucks Fizz



  • Whisk the eggs, yoghurt and milk in a mixing bowl for 2-3 minutes
  • Line the bain marie with butter and then heat to a medium heat. Add the egg mixture and stir continuously with a spatula or wooden spoon until about two thirds of the egg is cooked. Remove from the heat - the egg will carry on cooking in the hot pan. Season with salt & pepper
  • Serve the scrambled eggs on two warm plates with 5-6 slices of white truffle over each


BK Tips

  • Replace the butter with olive oil, milk with skimmed milk and greek yoghurt with 0% fat greek yoghurt for a healthier breakfast
  • Use truffle oil if you can't get fresh white truffles
  • Le Maurice fruit salad includes mandarin slices, kiwi and mango