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Ms Parinaz
Scrambled eggs with truffle oil
A tasty French recipe. The vegetarian brunch contains the following ingredients: chestnut mushrooms (250g container), butter, eggs, extra virgin white truffle flavor and chives (some).
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Ingredients
Directions
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Wipe the mushrooms with a piece of kitchen paper and cut into pieces.
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Heat half of the butter in a small frying pan with non-stick coating and fry the pieces of mushroom for 3 minutes.
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Add pepper and salt to taste.
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Divide the mushrooms over the egg cups.
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Beat the eggs in a bowl.
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Add pepper and salt to taste.
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Heat the rest of the butter in the pan and pour in the beaten eggs.
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Allow to solidify on low heat while stirring.
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Do not bake the eggs too long, because the scrambled eggs must still be smooth.
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Spoon the scrambled eggs on the mushrooms in the caps.
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Drip the oil over it and place some sprigs of chives on each cap.
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Tasty with toasted bread..
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Nutrition
105Calories
Sodium13% DV320mg
Fat8% DV5g
Protein10% DV5g
Carbs3% DV9g
Fiber8% DV2g
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