Serving: 2 people
1/2 tablespoon butter
4 large eggs
1/8 teaspoon kosher salt, or more to taste
Melt butter on pan, “Swirl then Sweep” with spatula in small circles, gently scramble the eggs on low heat til cooked.
Have the eggs as is or top it off sourdough toast or brioche bun for a delicious eggwich and don’t forget 1 tablespoons of CherieBelly Truffle Sauce or CherieBelly Spicy Pepper Truffle Sauce and thank me later.
