Brouillade à la truffe (truffled scrambled eggs)

Slice the country bread and toast it in a little fat.

Crack the farm eggs and macerate them with the truffle, covered, in the fridge for 24 to 48 hours.

Start with a lukewarm pan; add the cold butter in pieces, then the eggs, five or six at a time. Do not salt now: salt breaks down the albumen and makes the eggs watery.

Cook over medium heat for about eight or nine minutes, stirring constantly; take the pan off the heat if it gets too hot, then return it. Never overcook; keep the eggs creamy.

Stop the cooking with a good spoonful of crème fraîche.

Season with fleur de sel and freshly ground pepper. Serve on toasted country bread, or make it into a tart.