Whisk the eggs until frothy; add the pinch of truffle salt. Warm a pan over medium-high heat.
Add White Truffle Oil & butter to the pan. Add cream to the eggs and whisk thoroughly.
Pour the egg mixture into the pan. Stir and cook, adding chives.
Cook until light and fluffly, serve with salt & pepper to taste.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
Place the potatoes in a single layer onto the prepared baking sheet. Drizzle with truffle olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 30-40 minutes, or until golden brown and crisp, tossing occasionally. In a large bowl, combine fries and garlic. Serve immediately garnished with parsley, if desired.