Fill a small pot with cold water and bring to a rapid boil. Using a slotted spoon, slowly lower 2 jumbo eggs into the water. Allow the eggs to boil for approximately 5 minutes. Turn off heat, and let the eggs sit for 1 more minute. This will cook the white but allow the yolk to maintain a runny consistency.

Remove the eggs using a slotted spoon and let them cool under cold running water. Dry the eggs and place them in egg cups (pictured). Remove the tops by using an egg topper (you can purchase online or at select retailers) or crack the top half of the egg with the side of a teaspoon and peel off. To serve, enjoy the egg straight from its cup or scoop the insides into a small bowl, mashing up the egg white with the yolk. It is optional (and highly rec-ommended) to add shredded cheddar cheese or a melting cheese of your liking.

Serve with toast points. For an extra layer of flavor, spread toast points with a homemade whipped truffle salt butter. To make the compound butter, simply blend truffle sea salt in with tempered butter to your desired flavor level. Chill and serve. Keep any remaining compound butter in an airtight container or freeze for later use.