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Truffle Mushroom Scrambled Eggs

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Truffle Mushroom Scrambled Eggs are a luxurious and savory twist on classic scrambled eggs. Featuring rich, earthy mushrooms and the indulgent aroma of truffle oil, these eggs offer a gourmet breakfast or brunch experience. Perfectly creamy eggs paired with sautéed mushrooms and the sophisticated flavor of truffle oil make this dish a must-try for food lovers.

Ingredients

  • 4 large eggs

  • 1 cup mushrooms (button, cremini, or shiitake, sliced)

  • 1 tbsp truffle oil (or more to taste)

  • 2 tbsp butter

  • Salt and pepper, to taste

  • Fresh herbs (parsley or chives, optional)

Instructions

  • Heat a non-stick skillet over medium heat. Add 1 tablespoon of butter and melt.

  • Add the sliced mushrooms to the pan and sauté for 5-7 minutes, until softened and browned. Season with salt and pepper.

  • In a bowl, whisk the eggs with salt and pepper until smooth and frothy.

  • Lower heat to medium-low, add the second tablespoon of butter to the mushrooms, and melt.

  • Pour the whisked eggs into the pan. Stir gently with a spatula, scraping the eggs from the edge to the center.

  • Continue stirring occasionally until the eggs are almost cooked. Drizzle with truffle oil and stir gently to combine.

  • Remove from heat, serve immediately, and garnish with fresh herbs if desired.

Notes

  • Add Parmesan or Gruyère cheese for extra creaminess.

  • For a vegetarian option, try adding sautéed spinach or roasted bell peppers.

  • For a heartier dish, include crispy bacon bits or sausage slices.

Find it online: https://thefamilycooking.com/truffle-mushroom-scrambled-eggs/