Heat a large skillet over medium-high heat and drizzle in a tablespoon of olive oil. Sprinkle in a pinch of sea salt. Place the cut sides of your bread slices face-down in the skillet, letting them soak up the warm oil. Toast until golden and slightly crisp around the edges — about 1 to 2 minutes.
Transfer the toasts to a plate, toasted-side up, and while they’re still hot, shave fresh goat cheese generously over the surface. Top with a few delicate slices of black truffle to let the aroma begin to release from the residual heat.
Crack the eggs into a mixing bowl and give them a light whisk — just enough to combine the yolks and whites. Add a few tablespoons of cold butter, cut into small cubes, directly into the eggs. This will melt slowly during cooking and create a luxurious, velvety texture.
Wipe the skillet clean and add a small drizzle of olive oil. Pour in the egg mixture and immediately begin stirring gently with a rubber spatula, folding the mixture continuously to distribute the melting butter. Keep the heat low to medium — the goal is soft, creamy curds, not dry scrambled eggs.
When the eggs are almost set but still slightly runny, stir in a spoonful of crème fraîche to stop the cooking and add tangy richness. Shave fresh black truffle directly into the pan and fold gently to infuse the eggs with their deep, earthy flavor. Taste and season with a pinch of salt and cracked black pepper.
Spoon the creamy truffled eggs generously over the toasted bread with goat cheese. Finish with a final flourish of goat cheese shavings and paper-thin slices of black truffle on top. Serve immediately while warm and aromatic — a breakfast that’s simple yet decadently unforgettable.
