I scrambled eggs by swishing them directly in the pan (no beating) with butter and a bit of olive oil. While cooking, I added freshly ground pepper. While still a bit runny, I sprinkled some truffle salt and put them on top of toasted English muffin with butter and pepper jelly.
It was delicious. You had the crunchy buttery, well toasted muffin with the sweet and spicy pepper jelly and the fluffy scrambled eggs on top. I had it with a cup of strong dark coffee. I also could have had it with champagne which I thought I would reserve for the evening.
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