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Scrambled Eggs, Mccook

Break eight fresh eggs in a bowl, add a gill cream, half teaspoon salt, saltspoon cayenne, half saltspoon grated nutmeg, and beat up with fork for one minute. Finely chop a truffle, place in a sautoir with a tablespoon melted butter and heat for two minutes. Drop in eggs and cook for six minutes, briskly stirring quite frequently meanwhile, pour in a tablespoon sherry and mix well. Broil six very thin slices ham for two minutes on each side, arrange on a hot dish, evenly divide scrambled eggs over, arrange six heart shaped bread croutons around and serve.