Start by heating a large non-stick skillet over medium heat. Add a splash of high-quality olive oil and a small pinch of sea salt. Place thick slices of crusty bread, cut side down, into the skillet so they can absorb the warm, seasoned oil. Let them toast until the undersides are crisp and golden — about 1 to 2 minutes.
Transfer the toasted bread to serving plates, crispy side up. While still hot, generously shave soft goat cheese over the surface — the warmth will begin to soften it beautifully. Top with a few paper-thin slices of fresh black truffle so their rich aroma starts to bloom in the heat.
Crack the eggs into a mixing bowl and lightly whisk just until the yolks and whites are combined — no need to overbeat. Add 2–3 tablespoons of cold butter, cut into small cubes, directly into the egg mixture. This cold butter will gradually melt during cooking, lending a creamy, restaurant-quality texture.
Wipe the skillet clean and place it back on low to medium heat. Add a touch more olive oil, then pour in the egg-and-butter mixture. Using a rubber spatula, stir slowly and continuously, gently folding the eggs as the butter melts. Patience is key — low heat ensures soft, creamy curds without overcooking.
When the eggs are mostly set but still slightly glossy and loose, stir in a spoonful of crème fraîche. This cools the eggs just enough to stop them from cooking further while adding a subtle tang. Immediately shave a bit of fresh black truffle into the pan and fold it in, allowing its earthy flavor to infuse the creamy eggs. Season to taste with a touch of salt and freshly cracked black pepper.
Spoon the luxurious truffle-infused scrambled eggs onto the prepared toast. Top with another flourish of goat cheese shavings and a few extra slivers of truffle for visual drama and irresistible depth of flavor. Serve straight away while everything is warm, rich, and aromatic — the kind of breakfast that turns heads and starts slow mornings right.
