Scrambled Eggs with Herbs & Truffle Oil

10 mins
10 mins
Scrambled eggs breakfast with Plenty truffle oil


  • 3 eggs
  • 1 tbsp Plenty “Heart Smart” super high oleic Safflower Oil for cooking the egg.
  • Sourdough or Turkish bread for toast.
  • Your choice of vegetables for grilling (We used mushrooms, tomato, asparagus, zucchini)
  • 1 tbsp chopped herbs (we used oregano, rosemary and thyme)
  • Some fried sage leaves (3-4) to use as a garnish). Fry until crispy but not burned.
  • Plenty Truffle Oil (drizzle over at the end to finish the dish).
  • Salt and pepper


  1. Heat a cast iron or non-stick pan on medium heat.
  2. Add enough Plenty Safflower Oil to cover the bottom of the pan when spread over.
  3. Slice and cook your selection of grilled vegetables and set aside.
  4. Cook your sage leaves and set aside.
  5. Clean the pan or use a new pan if needed, and add a little more oil. Crack in the eggs. The bottom of the egg should turn white when it hits the pan if the heat is right, but they shouldn’t bubble and crackle.
  6. Put your bread in the toaster.
  7. Start turning and folding the eggs. You don’t want to mix fully like traditional scrambled eggs. We are aiming for a slightly rustic feel with a little liquid yolk remaining in parts. Fold in the salt, pepper and herbs.
  8. Put the egg on a plate and arrange your crispy sage leaves on top. Add toast and veggies to the plate.
  9. Drizzle with a little of the truffle oil.

Enjoy this very simple variation on a well-known classic.




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  • You can cook your eggs in butter if preferred.
  • If you can juggle an extra pan, sourdough or Turkish bread is nice fried on the pan.
  • Don’t be shy to drizzle the Truffle oil on the veggies as well. It’s a lovely flavour.