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" Photograph by Tommy Clarke What are weekends for, if not curling up in the duvet and not leaving the house? I&amp;#039;m a true sucker for a good breakfast in bed, and now that work has started again and I&amp;#039;m back hitting the books, I&amp;#039;m in need of a little luxury and laziness. This delicious scrambled egg dish is a decadent twist on a much-loved brunch.\u00A0 Enjoy, Katie x\u00A0 \u00A0 Truffled Scrambled Eggs Cooking time: 15 minutes Serves: 1 \u00A0 Ingredients 2 duck eggs 1 tbsp. milk 1 tbsp. cream 10g butter 1/4 tsp. truffle oil A few sprigs of chive Salt and pepper to serve 1 slice of sourdough bread \u00A0 Beat your eggs with the cream and milk Toast the sourdough. Heat a frying pan with butter over a medium heat. Then pour in the eggs and the oil. When the egg mix has slightly cooked, drag one side of the eggs to the other using a spatular, allowing raw egg to touch the pan. Repeat until eggs are set, yet still soft and creamy. Butter your toast and pop the eggs on top. Season and garnish with chives. Enjoy!  Photograph by Jay McLaughlin For more recipes from Katie visit her website at katieball.com *** MORE BRUNCH RECIPES FROM KATIE Baked eggs Trio of brunch dishes British Croque Madame "^^<http://www.w3.org/2001/XMLSchema#string>
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