Slow-Cooked Truffled Eggs With Brioche Toasts – a delicious recipe with butter, mushrooms, eggs, milk, truffle oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat butter in a small frying pan over medium heat until foam subsides. Add mushrooms and cook, stirring occasionally, until they give up most of their liquid and are tender and beginning to brown. Turn out into a small bowl and set aside.
2
Whisk the eggs and milk lightly together in a small 1-quart saucepan. Add the truffle oil and about 4 pinches of salt. Over low heat, stir the eggs constantly with a wooden spatula, keeping contact with the bottom of the pan. When eggs begin to come together, add mushrooms. In 5 minutes or so, the eggs will be creamy, soft, and ready to serve. Best eaten with a spoon, with brioche toasts alongside (or pile the eggs on the toast).
561
kcal
Calories
49
g
Fat
5
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon butter, 3/4 cup sliced mushrooms, 8 large eggs, 1/2 cup milk or half-and-half, and more.
Yes, Slow-Cooked Truffled Eggs With Brioche Toasts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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