1.

Cut the butter into small slivers. Crack the eggs into a bowl and
beat in half of the butter pieces. Add a pinch of sea salt and a little of
the black pepper

2.

Melt a little more of the butter into a small heavy saucepan – just put
enough butter to coat the pan lightly. Pour in the eggs and turn the heat to
its lowest setting. Gently rub a wooden spoon with the garlic and start
stirring the eggs gently but constantly.

3.

At the same time, add the rest of the butter, a little at a time.
Continue stirring while adding the butter.
It will take about 8 minutes to cook the eggs to a silken texture.
Divide the eggs among four plates and share a little black truffle over each.
Serve at once.