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5 from 1 vote

Scrambled eggs with spring onion and truffle oil

Course Brunch
Cuisine Central European
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Richard Bewley


  • 5-6 spring onions, trimmed and thinly sliced
  • 5 large free range eggs
  • 1 x teaspoon Dijon mustard
  • 1 x tablespoon olive oil, Cretan, if you have it ;o)
  • half teaspoon fresh flat-leaf parsley, finely chopped
  • freshly ground sea salt and milled black pepper to taste
  • 10 grams of finely grated Cretan Graviera cheese, or Parmesan as a substitute
  • A drizzle of black truffle oil to taste


  • In a bowl, combine the eggs, parsley, Dijon mustard and seasoning and whisk gently until the mustard is evenly distributed. I find it better to drop a few smaller blobs of mustard into the eggs - the blend is more consistent.
  • Bring a non-stick saucepan to a medium heat, and add the olive oil. Tip in the spring onions, and sweat for 2-3 minutes until they have started to soften.
  • Reduce the heat slightly, the pour over the seasoned eggs and mustard mixture, then stir well. Leave for a minute or so, then fold in the mixture.
  • Leave for another minute, then fold through again. Personally, I like my eggs a little on the softer side and do not mind if they appear a little runny.
  • When cooked to your liking, remove from heat and carefully spoon onto lightly toasted bagels or a bread of your choice.
  • Finely grate the cheese over the eggs, then drizzle a little truffle oil over the top. Season with freshly milled black pepper, then serve.

Recipe Notes

The choice off eggs really makes a big difference to this recipe. I favour the varieties with a rich coloured yolk such as Burford Brown or Cotswold Legbar.