Fry bacon strips in a pan over medium-high heat until crispy.
Remove bacon and set aside, leaving 15g of bacon fat in the pan.
Toast bread slices in a toaster or under the grill until golden brown.
Lightly spread butter on each toasted slice and set on serving plates.
Crack eggs into a bowl, whisk with sea salt and white pepper until combined.
Reduce heat to medium-low, add remaining butter to the pan with bacon fat.
Pour whisked eggs into the pan and stir gently and continuously for 3-4 minutes until soft and creamy, folding in truffle slices halfway through.
Spoon the truffle scrambled eggs generously onto each toast slice.
Top with crumbled bacon pieces, chopped chives, and drizzle truffle oil.
Serve immediately while warm and toast is crispy.
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