Crack the eggs into a bowl and whisk them vigorously until the yolks and whites are completely combined and slightly frothy.
4 large Eggs
Place a medium, heavy-bottomed saucepan over medium-low heat. Add the cubed butter and let it melt until just foaming (do not let the butter brown).
2 Tablespoons Unsalted butter, cubed
Pour the beaten eggs into the saucepan. Using a silicone spatula, begin stirring the eggs continuously, making sure to scrape the bottom and sides of the pan so no eggs stick or overcook.
Keep stirring over the low heat. At first, it will seem like nothing is happening. Eventually, the eggs will begin to thicken into very small, soft curds. If the pan gets too hot and the eggs are cooking too fast, simply pull the pan off the burner for a few seconds while continuing to stir, then return it to the heat.
Once the eggs are creamy, thick, and look a bit like a loose porridge or ricotta cheese, immediately remove the pan from the heat. The eggs will continue to cook slightly from the residual heat of the pan.
Quickly fold in the kosher salt, the heavy cream, and half of the minced chives.
1 Tablespoon Heavy cream, ½ teaspoon Kosher salt, 1 Tablespoon Fresh chives, finely minced
Spoon the creamy eggs generously over the warm, toasted sourdough slices.
2 slices Sourdough or artisan bread, toasted
Drizzle the Boyajian White Truffle Oil directly over the eggs. Finish with freshly cracked black pepper and the remaining fresh chives. Serve immediately.
Fresh cracked black pepper, 1 teaspoon Boyajian White Truffle Oil
