Northwest Black Truffle Scramble

• 3 Small fingerling potatoes
• 4 Eggs
• ½ Yellow onion
• 1 oz Oregon Black Truffles
• ½ cup chopped parsley
• ½ Cup cream
• 2 tbsp butter

Julienne onions, cut thin rounds of the potatoes and of the truffles, chop parsley. Heat cast iron skillet med-high. Add butter and onions simmer until butter is melted. Add potatoes. Caramelize.

In bowl add eggs and cream. Whip. Add thinly sliced rounds of truffles and parsley.

When potatoes are fully cooked, add eggs mix to skillet. Salt and pepper. Cook eggs and serve.