Instructions: At least 6 hours (and as much as 2 days) before preparing the eggs, carefully arrange truffles and intact eggs in a large glass jar with a lid so that the eggs surround the truffles. Seal, and refrigerate. This allows the aroma of the truffles to permeate the eggs.

Make the Truffle Butter: On a small plate, mash the softened butter with a fork. Sprinkle with truffles and salt, distributing them as evenly as possible. Transfer the butter to a ramekin, and cover securely. Refrigerate for up to 3 days, or freeze for up to 1 month. Serve at room temperature. (Makes 4 tablespoons)

Remove the jar of eggs and truffles from the refrigerator about 2 hours before preparing eggs. Just before preparing eggs, slice one of the truffles with a truffle slicer or an extra-sharp knife; set aside. Finely mince the remaining truffle. Break eggs into a bowl, and beat lightly with a fork. Set a wide-mesh sieve over a bowl, and pour eggs through the sieve. Stir the minced truffles into the strained eggs, and season with sea salt.

Transfer eggs to the top of a double boiler set over, but not touching, simmering water. Add butter and creme fraiche. Stir constantly with a wooden spoon until the eggs form a creamy, homogeneous mass. They should cook slowly and evenly. Fluffy, barely cooked eggs will take about 10 minutes.

Remove the pan from the heat, and carefully stir in 1 tablespoon truffle butter. Season with salt and white pepper. With a large spoon, transfer the mixture to two very hot dinner plates. Top with slices of truffle. (Alternatively, spoon the scrambled eggs into eggshells that have been sterilized in boiling water for 10 minutes, and set in egg cups. Top with slices of truffle.) Serve with the toasted brioche spread with truffle butter.

This recipe yields 2 servings.

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