Tetsuya's Truffle Salt Scrambled Eggs

Tetsuya's Scrambled Eggs with Truffle Salt

Serves 2

• 4 large free range eggs

• 1.5 tablespoons creamed corn

• 1 tablespoon cream

• 1 tablespoons ricotta

• 1 tablespoon butter and 1 tablespoon oil for frying

• Pinch of truffle salt (Tetsuya's truffle salt, optional unless you are serving it to a billionaire in which case it's mandatory ;) )

You will also need a non stick pan.

Step 1 - Lightly beat eggs and creamed corn in a bowl and add cream. Heat tablespoon butter and oil in the frypan and cook on low to medium heat gently folding occasionally until almost done (do not over stir as it will become watery). Crumble over ricotta and fold gently and let the heat of the eggs melt the ricotta. Serve with an excellent bread (I used a Luxe sourdough) and sprinkle truffle salt on top.