Scrambled eggs with truffle oil

Name: scrambled eggs with truffle oil
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: French
Ingredients: 100 g chestnut mushrooms container 250 g; 40 g butter; 4 Eggs; 2 el extra virgin white truffle flavored olive oil; rods chives a few

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).

Ingredients

Kitchen Stuff

8 deep egg cups

Directions

Wipe the mushrooms with a piece of kitchen paper and cut into pieces.
Heat half of the butter in a small frying pan with non-stick coating and fry the pieces of mushroom for 3 minutes.
Add pepper and salt to taste.
Divide the mushrooms over the egg cups.
Beat the eggs in a bowl.
Add pepper and salt to taste.
Heat the rest of the butter in the pan and pour in the beaten eggs.
Allow to solidify on low heat while stirring.
Do not bake the eggs too long, because the scrambled eggs must still be smooth.
Spoon the scrambled eggs on the mushrooms in the caps.
Drip the oil over it and place some sprigs of chives on each cap.
Tasty with toasted bread..

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Nutrition

105Calories

Sodium13% DV320mg

Fat8% DV5g

Protein10% DV5g

Carbs3% DV9g

Fiber8% DV2g

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