Make sure you have all your ingredients ready to go and warm a plate.

Crack the eggs into a bowl and season with salt and white pepper. Lightly whisk the eggs with a fork, not a whisk, as you do not want to over-whisk. Add a few drops of truffle oil for added richness and indulgence!

Working quickly, melt the butter over a fairly high heat in a 15-20cm thick-bottomed, non-stick frying pan. Swirl the melted butter around the pan so that it evenly coats the base and sides of the pan.

Pour the eggs into the pan and leave it for a few seconds until the sides start to bubble. At this point, take a wooden spoon and start “pulling” the sides of eggs into the centre, tilting the pan so that runny eggs can fill the space you just created. Keep doing this until the egg is just set but still a bit soft and wobbly.  Quickly spoon some crème fraiche along one-half of the omelette, sprinkle with chives and flip the other half of the omelette over the crème fraiche.

Tip the omelette onto the warmed plate, sprinkle with a few more snipped chives and serve immediately with toasted sourdough bread.