1 - 1/2 tbsp butter
1 - 1/2 oz truffles (Tuber melanosporum)
1 tsp salt
1 tsp pepper
A jigger of Madeira or Oporto wine (optional)
Beat eggs, adding salt and pepper.
Heat the butter in a frying pan, then add thinly sliced truffles. Stir for about 2 minutes and then add wine (optional).
Add beaten eggs to the pan and stir continually until cooked.
Serve with two slices of toasted bread.
Recipe courtesy of Spain GourmeTour magazine.