1. Crack eggs directly into a cold frying pan (preferably nonstick).  Add butter.
2. Turn on burner to medium-high heat. Set pan over it. I find that using a whisk to stir the eggs produce a lighter (“fluffier”) pan of scrambled eggs. As soon as pan is on burner, break up eggs and stir continuously.
3. If you think eggs are scrambling faster than you can stir, take it off the burner. Continue to stir off the burner until you have better control and then put it back on burner to continue cooking. Take pan off the heat as many times as needed and return it back to the burner. Bear in mind once you overcook eggs, there is no turning back. Always better to undercook than overcook.
4. When you see bigger egg curds forming and it looks like the eggs are 3/4 through cooking, add the sour cream/creme fraiche/milk, salt and pepper. Take it immediately off the heat and stir to incorporate. The residual heat will cook the eggs through in less than 30 seconds. Do not be tempted to put it back on the burner to cook through. Before eggs over cook, divide over sourdough slices.

To serve:

1. Drizzle a little truffle oil over eggs with a teaspoon.
2. Tuck in sun-dried tomatoes into eggs.
3. Arrange sprouts on one end of eggs.
4. Arrange beans on other end.
5. Sprinkle toasted almonds.
6. Drizzle a little more truffle oil over everything with teaspoon.
7. Salt and pepper if necessary.
8. Serve immediately.