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Truffle Scrambled Eggs with Sautéed Spinach
Truffle Scrambled Eggs with Sautéed Spinach

Truffle Scrambled Eggs with Sautéed Spinach
A luxurious breakfast featuring creamy scrambled eggs infused with truffle oil, served with a side of sautéed spinach.
Truffle Scrambled Eggs with Sautéed Spinach

To provide a protein-rich start to the day, supporting muscle recovery and energy for morning training.

Ingredients:
1
Servings
  • 6
    item
     egg
  • 1
    tbsp
     truffle oil
  • 100
    g
     spinach
  • 10
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 15 minutes
Truffle Scrambled Eggs with Sautéed Spinach
Instructions:
  1. Crack the eggs into a bowl and whisk until smooth.
  2. Heat a non-stick pan over medium heat and add butter.
  3. Pour the eggs into the pan and stir gently with a spatula.
  4. Drizzle truffle oil over the eggs and continue to stir until creamy.
  5. Season with salt and black pepper to taste.
  6. In a separate pan, sauté spinach in a little butter until wilted.
  7. Serve the scrambled eggs alongside the sautéed spinach.
Nutrition Per Serving 300 g Per 100g
Energy 650 kcal 217 kcal
Protein 36 g 12.0 g
Fibre 2 g 0.7 g
Salt 2 g 0.7 g
Sugar 2 g 0.7 g
Carbohydrates 5 g 1.7 g
Fat 55 g 18.3 g
  • 6
    item
     egg
  • 1
    tbsp
     truffle oil
  • 100
    g
     spinach
  • 10
    g
     butter
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Crack the eggs into a bowl and whisk until smooth.

Heat a non-stick pan over medium heat and add butter.

Pour the eggs into the pan and stir gently with a spatula.

Drizzle truffle oil over the eggs and continue to stir until creamy.

Season with salt and black pepper to taste.

In a separate pan, sauté spinach in a little butter until wilted.

Serve the scrambled eggs alongside the sautéed spinach.

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