Preparation
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!
