5 large eggs
2 Tbsp. creme fraiche
1 Tbsp. unsalted butter
1/2 tsp. Black Truffle Olive Oil
1 pinch high quality sea salt (try a Salt Cellar Speciality Salt or Saltwest Naturals Smashed Peppercorn Sea Salt)
chives, thinly sliced
Whisk eggs and creme fraiche moderately, until not quite fully incorporated.
Heat nonstick pan to low heat and add egg and butter. Allow to cook, folding repeatedly when egg firms up on bottom or sides slightly. When egg is set in moist curds (about 8 minutes), add Black Truffle Olive Oil and stir gently through, bringing the olive oil through the dish, up to temperature and fragrant.
Plate with a sprinkle of sea salt and chives.