Indulgent festive breakfast
2 duck eggs per person
6 tbsp of single cream per person
A large knob of butter, with extra for the toast
Smoked trout fillet
Chopped fresh chives
Whisk the eggs and the single cream together, along with a pinch of salt. Heat a non-stick frying pan and add the butter. Let it melt until it covers the bottom of the pan.
Pour in the mixture and let it sit for 20 seconds before using a wooden spoon to turn and fold the mixture. Let it sit for a few seconds and fold it again. Repeat this step until the eggs are softly set.
Remove from the heat to let it finish cooking while you make the toast.
Once the toast is ready, butter it lightly, give the scrambled eggs a stir and then scoop on top of the toast.
Cut the smoked trout into thick strips and fold on top of the eggs and then sprinkle with the chopped chives and truffle shavings. Grind black pepper over to taste. Serve with a glass of Bulari White.