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Truffle-Infused Scrambled Eggs with Sautéed Wild Mushrooms
Truffle-Infused Scrambled Eggs with Sautéed Wild Mushrooms

Truffle-Infused Scrambled Eggs with Sautéed Wild Mushrooms
A luxurious breakfast featuring creamy scrambled eggs infused with truffle oil, paired with earthy wild mushrooms.
Truffle-Infused Scrambled Eggs with Sautéed Wild Mushrooms

To provide a rich and protein-packed start to the day, fueling morning activities and supporting muscle recovery.

Ingredients:
1
Servings
  • 3
    item
     egg
  • 1
    tsp
     truffle oil
  • 100
    g
     wild mushroom
  • 10
    g
     butter
  • 1
    item
     shallot
  • 5
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 20 minutes
Truffle-Infused Scrambled Eggs with Sautéed Wild Mushrooms
Instructions:
  1. Crack the eggs into a bowl and whisk until smooth.
  2. Heat a non-stick pan over medium heat and add butter.
  3. Add finely chopped shallot and sauté until translucent.
  4. Add wild mushrooms and cook until golden brown.
  5. Reduce heat to low, pour in the eggs, and stir gently.
  6. Drizzle truffle oil over the eggs and continue stirring until creamy.
  7. Season with salt and black pepper to taste.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 250 g Per 100g
Energy 400 kcal 160 kcal
Protein 21 g 8.4 g
Fibre 2 g 0.8 g
Salt 2 g 0.8 g
Sugar 2 g 0.8 g
Carbohydrates 6 g 2.4 g
Fat 34 g 13.6 g
  • 3
    item
     egg
  • 1
    tsp
     truffle oil
  • 100
    g
     wild mushroom
  • 10
    g
     butter
  • 1
    item
     shallot
  • 5
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Crack the eggs into a bowl and whisk until smooth.

Heat a non-stick pan over medium heat and add butter.

Add finely chopped shallot and sauté until translucent.

Add wild mushrooms and cook until golden brown.

Reduce heat to low, pour in the eggs, and stir gently.

Drizzle truffle oil over the eggs and continue stirring until creamy.

Season with salt and black pepper to taste.

Garnish with chopped parsley before serving.

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