Ingredients:

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1x

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For the sandwiches

•   2 Brioche Buns 
•   4 Thick Slices of Bacon
•   4 Large Eggs
•   2 Tablespoon Heavy Cream 
•   1 Tablespoon Butter
•   1/2 Cup Shredded white cheddar cheese 
•   Salt and Pepper  (To taste )
•   Chopped Chives for garnish 
•   Truffle Oil

Homemade Truffle Aioli

•   1/4 Cup Mayo
•   1-2 Tsp Truffle Oil
•   1 Tsp Dijon Mustard
•   1 Tsp Fresh Lemon Juice 
•   Pinch of salt 

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Cook the Bacon
   Cook the bacon in a skillet until crispy. Transfer to a paper towel-lined plate.
2. Prepare the Eggs
   Whisk the eggs with the heavy cream, salt, and pepper. Melt the butter in a nonstick skillet over low heat. Pour in the eggs and cook slowly, stirring gently. When the eggs are almost set, fold in the shredded white cheddar cheese and continue stirring until the cheese melts and the eggs are soft and creamy. Add a couple dropps of truffle oil into eggs.
3. Toast the Buns
   Toast the brioche buns until golden brown.
4. Assemble the Sandwiches
   Spread truffle aioli on both sides of each toasted bun. Add the cheesy scrambled eggs, then top with crispy bacon.
5. Serve
   Close the sandwiches and serve immediately while warm.