Ingredients

• 12 fresh eggs, I recommend storing them in a zip top bag with fresh truffle
• ¼ cup cream
• 2 teaspoon white truffle oil
• Salt
• A generous pinch of white pepper
• A few tablespoons of grated white truffle, plus extra to garnish
• 3 tablespoons great quality butter, I like to use Italian butter
• About 2 ½ cups of fancy potato chips, plus more for garnish, I like Jose Andres brand
• About ¼ cup minced fresh chive

Directions

Whisk up the eggs and cream, truffle oil, salt and white pepper and a couple of tablespoons of grated truffle.

Melt butter in a medium nonstick pan over low heat. 

Add egg mixture to the pan. Stir eggs with a wooden paddle or spoon. When they begin to firm up, add the potato chips and stir 1 minute more then remove from heat. Stir in half of the chives and transfer to a serving platter. 

Top with a drizzle of truffle oil, more grated truffle, the remaining chives and a few extra crispy pieces of chips.