The day before

1. Beat the eggs. Season with salt and pepper. Mix in the thinly sliced truffles, setting aside 4 slices for garnish. 
2. Add 30 g (1 oz.) diced butter and mix well. Place in a sealed Tupperware container in the fridge for 6-24 hours. 

The day of serving

1. Remove the crusts from the bread. Cut into 4 even cubes and 8 sticks for garnish. 
2. Hollow out the cubes with a sharp knife and brown them on all sides in a skillet. Keep warm with the serving plates. 
3. Cook the truffle-egg mixture in a double boiler over simmering water. Whisk constantly, watching that it doesn't stick to the bottom. The mixture will not thicken for about 15-20 minutes. Remove from the heat while still slightly creamy. 

Tin
Once the scrambled eggs are ready, serve immediately.

Presentation
Fill the brioche cubes with the egg-truffle mixture; garnish with two bread sticks and a slice of truffle.