8 eggs (in shell)
30grm cleaned medium fresh black truffle
Salt and freshly ground black pepper
5ml extra-virgin olive oil
Put eggs (in shell) and black truffle into a large bowl, cover with plastic wrap, and refrigerate for at least 24 hours to let the truffle aroma infuse into the eggs.
Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper. Using a truffle slicer or sharp paring knife, shave 4 thin slices from truffle; set aside.
Grate the remaining truffle on large holes of a box grater, then stir into eggs. Heat olive oil or butter in a large skillet over medium heat. Add eggs and cook, stirring often, until just set, 2-3 minutes. Garnish with reserved truffle slices.
Serve on toast or just as it is.