3 whole eggs
1tspn truffles (you can also substitute truffles with since the former are expensive and difficult to source)
1tbsp toned milk
1 regular croissant (pick it up from any bakery)
1 Cherry tomato (cut into half)
1tsp truffle oil (optional, for flavouring)
1tsp regular olive oil
Break three eggs in a bowl, add milk and whip them nicely. Heat a non-stick pan moderately and add some olive oil. Pour the blend, stir and cook slowly. Add one tablespoon of butter and a teaspoon chopped truffles once the eggs have coagulated. Put in a plate with a warm croissant. Pour some truffle oil and garnish with parsley and cherry tomatoes.