Poach your eggs (3-min eggs are my favorite), then set aside in a bowl or luke-warm water.

Using either a mandoline or a vegetable peeler, slice your zucchini into thin ribbons. Lightly brush olive oil on both sides, then sprinkle with truffle salt and pepper.

Heat your grill pan on medium-high heat. Place the zucchini ribbons on the grill pan for approximately 30 seconds, then flip. Remove and divide evenly between four plates.

Place your tomatoes on the plate, then top with a poached egg and a few leaves of basil. Add any additional pepper before serving.