White Truffle Scrambled Eggs

In small bowl, beat the eggs with a pinch of salt.

Cut the bread in small cubes (croutons) and set aside.

In a skillet over medium heat, heat 1 tablespoon of White Truffle Flavored Oil. Pour in egg mixture. Cook eggs completely.

In the meantime heat the remaining 1 tablespoon of White Truffle EXVOO in another skillet pan and pour the croutons previously diced. Cook until they turn golden brown and keep them warm.

Continue cooking the eggs until are thickened and no visible liquid egg remains. Lay the sliced cheese over the eggs, cover with a lid until the cheese is perfectly melted.

Wait 1 minute and serve immediately together with the croutons.