1. Beat the eggs
Crack the eggs into a bowl and beat lightly, just until the yolks and whites come together. Avoid whipping additional air into the eggs.
2. Melt the butter
Set a nonstick or well seasoned pan over low heat. Add 1 tablespoon butter and allow it to melt gently. It should never foam aggressively or brown. If it begins to sizzle, the pan is too hot.
3. Stir to a custard
Pour the eggs into the melted butter and stir vigorously and continuously, keeping the curds small. Continue cooking until the eggs reach a loose custard consistency that is glossy, spoonable and still slightly runny. This should take approximately 6 minutes.
4. Finish the eggs
With the pan still over the heat, fold in the crème fraîche, remaining 1/2 tablespoon butter and 1/4 teaspoon truffle salt. Stir for several seconds, then immediately remove the pan from the heat. The crème fraîche helps stop carryover cooking and preserves the custard texture.
5. Fry the toast
Heat a second pan over medium high heat and add 1 tablespoon butter. Once melted and shimmering, add the bread and fry until deeply golden on both sides. Season with the remaining 1/4 teaspoon truffle salt after removing the toast from the pan.
6. Assemble
Gently spoon the scrambled eggs onto the hot toast without spreading or pressing them. Generously shave the fresh black truffle over the eggs and serve immediately.
