Scrambled eggs with truffles

Prepare on the morning for the evening. Beat three eggs per person. Add salt and pepper. Cut the truffles into thin slices (don’t grate them). Add a teaspoon of Armagnac and 200 mL of whipping cream. Beat all the ingredients together, cover and let rest. Cook in a double boiler, turning slowly with a wooden spoon to obtain a thick smooth cream without lumps. Decorate each plate with a truffle slice before serving.