They’re really easy to make, and the result is about as close to sous vide scrambled eggs as possible. Since dairy and I are enemies right now, I made them using ghee, and I omitted the glob of whatever-dairy-that-was at the end. I used truffle salt, which is pure awesome on scrambled eggs. Also, I made them in a regular pan (i.e. not non-stick), and that worked okay. Obviously, I recommend omitting the toast.