Scrambled Eggs with Wilted Arugula + Parmesan + Truffle Oil

Scrambled eggs... oh how of love thee.  How many ways can you make scrambled eggs? About a million + one different ways.  They are my go-to saving grace when I need a quick, protein packed breakfast.  

Now they may seem easy enough to make but I cannot stress enough to use the best ingredients you can find.  Not just for scrambled eggs, but every time you cook.  

Take these eggs for example. For my eggs, I always try to purchase farm fresh eggs or at least cage-free organic.  For the cheese, I buy a block of parmigiano reggiano, grind it up in my food processor and store it in the fridge to have on hand.  For the salt, I always use kosher or sea salt.  For the pepper, each week I hand crush peppercorns in my mortar and pestle to have fresh cracked pepper readily available.

Ok, I realize that the paragraph above makes me come off as a total food snob but the quality of the ingredients truly does make a huge difference in the final outcome.  Simple ingredients can be magically transformed into the loveliest of all dishes. 

And that is exactly what these eggs are.  Lovely.  Decadent.  Savory.  Creamy. Salty. Fresh.  Delicious.  Cooking low and slow makes them soft and creamy.  The peppery arugula cuts right through the richness of the eggs.  I do hope that you make these at some point, for these eggs are my absolute favorite.    

Scrambled Eggs with Wilted Arugula + Parmesan + Truffle Oil
2 eggs
1 tablespoon milk
1 tablespoon parmesan cheese
healthy pinch of salt
healthy pinch of pepper
1 tablespoon butter
1/3 cup arugula, roughly chopped
truffle oil and parmesan cheese for garnish

In a small bowl, beat eggs, milk, cheese, salt and pepper until thoroughly mixed.  Place butter in a non-stick skillet and turn heat on low.  Prep the arugula by running a knife over it, roughly chopping.

Once butter has melted, pour the eggs into the pan.  Slowly run a spatula through the eggs, scraping the bottom of the pan.  When the eggs come together but are still creamy and soft, add the arugula.  Continue to cook until arugula has wilted and eggs are cooked.

To serve, garnish with some more parmesan and drizzle a few drops of truffle oil over the top.