January 1, 2015 Brunch of Scrambled Eggs with Truffle oil

The big meal today was brunch because Melissa spent the night.  We made scrambled eggs and flavored them with the truffle flavored oil and truffle flavored salt she gave us for Christmas.  This is our first experience cooking with truffle oil and we are not sure how much to use.  Suzette poured a few drops of oil on the eggs and they began to smell of truffles.  We note that the truffle oil is really aromatic with cooked eggs and the eggs taste of truffles, perhaps because the heat in the eggs volatilizes the truffle oil’s aroma, so the meal was deemed a success by all.  We drank a glass of Argyle champagne with the eggs and watched the Rose Parade with its fabulous flowered floats. 

I am seeing Olivier's truffle Olive Oil all over the internet these days, so it must be easy to find. 

After Melissa left we rested and I watched football.  For the rest of the day we eat PPIs, such as Willy’s Irish stew and the Oaxacan food from Christmas Eve and the cookies and cakes, but do not cook anything else.  

Bon Appétit