truffle & porcini scrambled eggs on sourdough
truffle & porcini scrambled eggs on sourdough
Brunch and entertaining
Servings: 2
Ingredients
- 1.5 tsp Pimp My Mayo Truffle & Porcini spice
- 6 large Free range eggs
- 40 g Cold butter cubed
- 2 tbsp Cream or Creme fraiche
- 2 thick slices Sourdough toasted
- 100 g Mushrooms sliced
- Micro herbs or fresh chives to garnish
- Sea salt and Cracked black pepper to taste
Instructions
- Fry mushrooms in olive oil over high heat for 3-4 minutes until golden. Toss with a pinch of Pimp My Mayo Truffle and Porcini spice and set aside. Toast sourdough.
- Whisk eggs with cream and remaining Truffle & Porcini spice. Cook gently in a non-stick pan over low heat, stirring constantly with a spatula and adding cold butter in pieces until eggs are just set and silky - not dry.
- Pile onto toast sourdough, top with the sautéed mushrooms, scatter over micro herbs and finish with cracked black pepper
