4 slices Texas toast
1 qt. sliced white onion
3 oz canola oil
1 sprig thyme
8 oz unsalted butter
2 oz chopped chive
1 oz fresh truffle, shaved thin
8 large eggs, whipped with fork to break up yolk
Kosher salt to taste
Black Pepper to taste
Onion Jam Preparation:
In a cast iron skillet over low-medium heat add canola oil, thyme sprig and sliced onions. Season with salt to taste and cook until onions are translucent. Low and slow is the key to this as you don’t want the onions to caramelize. This will take approx. 20 minutes.
In a skillet toast Texas toast with 4 oz of butter. Add the butter in batches so the toast doesn’t soak up all the butter. The Texas toast should be golden brown on both sides.
Soft Scrambled Egg Preparation:
In a large nonstick pan over low heat add 3 oz of butter and let it melt. Add the eggs and continuously stir with a rubber spatula. Season with salt and pepper to taste.
To assemble the dish evenly distribute the onion jam on each toasted Texas toast. Top the onion jam and then the scrambled egg. Sprinkle the toast with the chopped chive and finish with the sliced truffle.