Truffled Egg Soldiers and the happy egg Farm Visit
Eggs cooked with mushrooms and truffle oil.
Ingredients
- 1 tbsp butter
- 1 shallot chopped
- 1 clove garlic minced
- 4-5 mushrooms sliced
- a splash of white wine
- 4 eggs
- salt and pepper to taste
- 50 g/1/3 cup Comte cheese or your favourite cheese grated
- 1 tsp truffle oil
- fresh parsley or chives
Instructions
- Melt butter over low heat in a medium frying pan, add chopped shallots and cook for 5 minutes until soft but not browned, add garlic and mushrooms and cook for 2-3 minutes longer, then add a splash of white wine and scrape the browned bits off the bottom of the pan.
- Crack the eggs into the frying pan, top with cheese and cook over low heat for 5 minutes, then cover with a lid and let the eggs steam for 2-3 minutes longer depending on how firm you like your egg yolks. Drizzle with truffle oil and chopped parsley or chives.
- Serve with toasted bread cut into 'soldiers" for dipping.
Nutrition
Calories: 303kcalCarbohydrates: 5gProtein: 19gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 371mgSodium: 1541mgPotassium: 329mgFiber: 1gSugar: 3gVitamin A: 792IUVitamin C: 2mgCalcium: 235mgIron: 2mg
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