Scrambled eggs with Cream and Truffle

Place a medium non-stick pan over medium low heat and add butter. Whisk the eggs with the milk or half and half. Season with salt and pepper.

When the pan is hot and the butter melted, add the eggs to the pan and stir slowly with a wooden spoon. When the eggs start to set, add the Cream and Truffles and continue to stir until the eggs are fully set. Serve immediately with toast.