Soft Scrambled Eggs with Truffle Butter

Crack eggs into a medium saucepan. Add truffle butter, pepper and salt. Cook over low heat, whisking constantly, until small curds form and the mixture thickens, 10 to 12 minutes. It should be smooth and velvety, like a custard. Remove from heat and stir in crème fraîche and chives.

Serve the eggs with toast. Garnish with more chives and shaved truffle, if desired.