AMY'S TRUFFLE EGGS
PREPARATION: 10min ~ COOK: 5min ~ READY IN: 20min
- In small fry pan, melt the butter and fry off the mushrooms and kale. Once softened add the truffle butter and stir to combine.
- In a separate bowl add the eggs, cream and salt. Whisk until even in colour. Add the egg mixture to the frypan with the mushrooms and kale. Gently stir as the eggs cook and coat in the truffle butter.
- Once just cooked through place the eggs on top of freshly toasted sourdough. Top with micro greens.