Denise served me this for brunch when I visited her a few weeks ago. It was fabulous and every bite of it made the egg feel so special. Quick and easy for a brunch, this can be a crowd pleaser and making a large batch is simple.
She got the recipe from Jacque Pepin’s book and mine is a variation of it, or rather what I remember she did to make them.
- Heat 1/2 tbsp unsalted butter over medium-low heat. Sauté 1 minced shallot for 5 minutes, followed by 1/2 cup finely chopped shitake mushrooms. Season with salt and sauté for another 5–7 minutes.
- In a separate bowl gently beat 2 egg whites and 1 whole egg. Season with salt and pepper.
- Add the beaten eggs and scramble.
- Serve over toast, garnished with parsley and drizzled with truffle oil.Truffle oil is available in most gourmet stores. Of course, mine is fromSid Wainers!The oil is very expensive, but a small bottle goes a long way. Mine has lasted with me for over a year and so the money is well spent.