For the Happy Egg January challenge we were asked to give a different twist to scrambled eggs.
Scrambled eggs are perfect for breakfast but they can become part of a great brunch or dinner only by adding a few exciting ingredients!
The last time we went to Italy we bought a tiny bottle of incredibly tasty Truffle olive oil so I thought I’d use it, along with mixed wild mushrooms, to make a tasty Happy Egg meal.
Scrambled Eggs with Truffle Olive Oil and Chestnut Mushrooms (if you can find mixed wild mushrooms even better!)
Serves 2 :
150g chestnut mushrooms
30g diced bacon
2 slices of rustic bread
chive to sprinkle on top
salt and pepper
In a large frying pan fry the bacon without adding any seasoning ( the fat will be released from the bacon and it will give flavor to the mushrooms). Add mushrooms and cook for 10 minutes. Season with salt and pepper and sprinkle with chopped parsley.
In a small bowl, lightly beat the eggs and season with a pinch of salt . Pour over the mushrooms and start stirring slowly ( I found using a spatula gives me a fluffier consistency) .
Just remember eggs continue to cook after you have taken off the pan so you need to remove them when they are slightly under cooked.
Serve on rustic toasted bread toasted and drizzle with a little truffle oil .
You see… Scrambled egg can be posh too 🙂