Here's another quick and easy recipe, brought to you by Heidi Small from Beyond the Plate.
Serving: 1 Total preparation time: 15 minutes
INGREDIENTS
- 2 eggs
- Celery stalks
- Fresh dill
- Cucumbers
- Lettuce of choice (romaine suggested)
- 1 to 2 tbsp of truffle mayonnaise & truffle oil from the Appalachians
- Salt and pepper
INSTRUCTIONS
- Place dill and mayonnaise in a food processor. Season with pepper to taste and add a drizzle of truffle oil if desired. Blend until desired texture is reached. Set aside.
- Crack eggs into a bowl, whisk, adding a drizzle of oil and a good pinch of salt. Cook the eggs, stirring continuously in the pan. Set aside.
- Chop celery and cucumbers to your preferred size, to add texture to your dish. Choose other vegetables according to your taste! Green onions would be excellent, for example.
- Serve alone or on a slice of toasted bread: put the scrambled eggs, add a spoonful of dill truffle mayonnaise and crispy vegetables on top. Salt and pepper to taste.
Thanks Heidi for the inspiration! To watch the recipe video, click here:
