Beat eggs and truffle slices in a bowl, slightly add salt and pepper to season.

Heat butter in a non-sticky skillet on medium heat. When butter start to bubbling, add egg and truffles mixture into skillet, constantly use spatular to stir and cut cooked egg, and scoop egg towards center of skillet. When the egg forms a small pile and still have parts running, turn of heat immediately. Serve egg right away or let them cook a bit more in the skillet, if you prefer fully cooked egg.

I served the dish with grilled tomato and leftover risotto. You could also serve with a piece of toasted bread or just enjoy the egg itself.