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Taste maker challenge – Scrambled eggs with Truffle oil

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!

happy egg recipe

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!)

Happy Eggs recipe ingredients

Serves 2 :

4 eggs

150g chestnut mushrooms

30g diced bacon

2 slices of rustic bread

truffle oil


chive to sprinkle on top

salt and pepper

posh scrambled eggs

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) .

Happy Eggs

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 🙂

scrambled eggs with truffle oil