Truffled Eggs with Wild Mushrooms

By • January 12, 2010 • 0 Comments


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Author Notes: My other half, partner in crime etc does not care for truffles, or mushrooms. I bear with it because he's really good at fixing my 15 yr cuisinart, foot massages and investigating scary nighttime noises. It's also pretty ok because the crazy expensive little tub of truffle butter stays undisturbed, and just for me. These are super rich creamy eggs, sometimes too much so for breakfast, they make a decadent, comforting, indulgent solo dinner, without too much mess.Aliwaks

Serves 1

Sauteed Wild Mushroom

  • 1 cup or more of best quality wild mushrooms you can find/afford
  • 1 small clove garlic, mashed
  • 1/2 tablespoon or so butter
  • 1/2 tablespoon or so olive oil
  • 1 sprig (small) fresh thyme
  • 1 slug brandy, white wine or vermouth
  • more butter
  1. Brush dirt off mushrooms with a clean towel, if you are lucky enough to have fresh morels, soak them in water for a bit, those honeycombs can hold dirt. Dry them well. Slice mushrooms into even size pieces.
  2. Heat olive oil & butter in saute pan with garlic (do not let it brown)
  3. When garlic has become translucent add mushrooms & thyme, season with good salt & fresh pepper
  4. Leave the mushrooms be in the pan, stirring or turning over only once or twice for awhile till they get floppy, release liquid and turn a bit brown along the edges
  5. When the mushrooms have released their liquid and most of it has evaporated, remove pan from open flame and add a slug of brandy
  6. Place back over flame reduce it down, add more butter, taste, season, set aside cover to keep warm, (wash out pot and use same for eggs). You could use truffle butter here as well.

Truffled Scrambled Eggs

  • 2 or 3 Fresh free range wonderful eggs
  • 1 tablespoon butter
  • 1 tablespoon cream cheese
  • 1 tablespoon truffle butter (more if you like), cut up into pea size bits
  • well chopped chives
  • good flaky salt
  • fresh ground pepper
  1. Beat eggs & cream cheese together well with a pinch of salt and a bit of pepper, don't go crazy with an appliance or anything, just combine well with whisk or fork, so there are tiny blobs of cream cheese floating around
  2. Melt regular butter slowly in a good pan, when it has just melted add eggs and let them sit for a bit over low heat
  3. Slowly and gently nudge the eggs with a wooden spoon or rubber spatula, then let them rest then do it again, repeat until the eggs form soft lush curds. It will take awhile, be patient
  4. When they are fully cooked to your liking ( I like them soft) fold in the truffle butter, so it pools a bit and oozes in to the eggs, season with more salt & pepper to taste
  5. Slide eggs on to a plate, lay wild mushrooms over half, sprinkle chives over the lot.
  6. Eat with well toasted hunks of chewy country bread, slathered liberally with butter, even truffle butter if you are feeling extra indulgent. I often add a small salad of arugula or baby lettuces, with breakfast radishes if I have them simply dressed and a glass of wine.

Tags: brunch, dinner for one, doubed easily, savory

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