Scrambled Eggs with Truffles

Remove the eggs from their shells, emptying the yolk and white into a mixing bowl.

Beat into an omelet, add salt and pepper, and add four small pieces of butter.

Wash and drain the shells.

Cook the eggs in a bain-marie over medium heat, stirring constantly and adding pieces of butter.

When the mix is creamy, add the cream and truffles.

Fill the eggshells with these scrambled eggs and serve hot.