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Scrambled eggs with truffle oil
Scrambled eggs with truffle oil
Ingredients:
100 gr chestnut mushrooms
4 tbsp Olive Oil Every Day
4 eggs
2 tbsp Al Tartufo
A few sprigs of chive
Wipe the mushrooms clean with a clean dishtowel en cut it in small pieces. Lightly toast 4 slices of bread (ciabatta if you ask us). Heat half of the oil in a small hot frying pan and bake the mushroom pieces for 3 to 4 minutes. Add salt and pepper to taste. Distribute the mushrooms evenly over the 4 slices of toast. Scramble the eggs in a bowl and add salt and pepper to taste. Heat the rest of the oil in the frying pan and pour the eggs in it. On low heat scramble the eggs in the frying pan until it solidifies. Don't bake the eggs for too long, scrambled eggs should still be a little creamy. Place the scrambled egg on top of the mushrooms. Sprinkle the truffle oil over the eggs and put some chive over the eggs.
Buon appetito!
