Head chef Sam Edwards

Made By Bob

Unit 6, The Cornhall, 26 Market Pl, Cirencester, 
01285 641818

IF you can get fresh truffle, leave some eggs in a sealed container for 2-3 days in the fridge to soak up the smell and flavour.

If you can’t get fresh, jarred or oil will work fine, just by adding it to the scrambled eggs when cooking.

Take some finely sliced pancetta or streaky bacon and put under a grill on medium heat until crispy.

Per person I use 3 eggs, 1 extra yolk and a splash of double cream to give a rich yellow scrambled egg.

Whisk up eggs and cream and a couple of drops of truffle oil.

Pour the egg mix into a cold pan and cook on a medium heat stirring gently with a flat wooden spoon to stop eggs sticking.

When the eggs are nearly cooked take off the heat as they will continue to cook.

Serve on toast and top with pancetta and and fresh truffle. Perfect for breakfast, brunch or lunch.