Scrambled eggs with truffle and arugula



Sigdal oatmeal gluten free crackers
Grated Parmesan cheese
Truffle oil
Arugula salad
Salt and pepper



Melt the butter slightly, turning the pan to coat the sides. Pour in the eggs and mix over low heat until they coagulate: the eggs should remain soft.

Add the cream, a teaspoon of parmesan cheese, salt and pepper to taste. Mix and remove the pan from the heat.

Spread a light layer of butter on the gluten-free Sigdal Oatmeal Crisps. Add the scrambled eggs. Place the crackers on a plate previously garnished with arugula salad.

Add a drizzle of truffle oil and enjoy immediately.

With Sigdal, dare healthy excess!