Truffled Scrambled Eggs with Chives

Finely chop the chives. Break the eggs one after the other into a ramekin, then transfer them to a soup plate.

Generously butter the inside of a sauté pan, and rub with a clove of garlic.

Stir the eggs without beating and add to the sauté pan. Season with fleur de sel and cook over a double-boiler, stirring constantly with a wooden spatula.

As soon as the eggs become creamy, remove from the heat, add a few dabs of butter and stir.

Sweat the truffle puree in brown butter in a copper sauté pan. Add the chicken consommé and simmer for 3 minutes.

Add the truffle juice and the truffle oil and season to taste.