Tuesday, July 19, 2011

Truffle Scramble Eggs

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. 
Serves 1
10 minutes
  1. 1.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.
  2. 2.In a separate bowl gently beat 2 egg whites and 1 whole egg. Season with salt and pepper.
  3. 3.Add the beaten eggs and scramble.
  4. 4.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.

No comments:

Post a Comment