Farm-Fresh Scrambled Eggs with Truffle

Chop 20 g of truffle. Crack the eggs into a mixing bowl, add the chopped truffle, then mix and marinate while you prepare the toast soldiers. Cut toast soldiers from the bread 7 cm in length and 2 cm wide, then toast them. Use a pastry brush to brush them with chicken jus, then caramelize them under the salamander or the broiler. Heat the butter in a pan. Once it becomes foamy, add the eggs and cook over low heat, mixing with a whisk: the eggs should remain creamy. Stop the cooking by adding the cream. Add a few rounds of truffle to the toast soldiers and top with a thin slice of fatty bacon.