Broiled Portobellos with Truffled Scrambled Eggs

Cut stems from mushrooms; with small spoon, scoop out black gills and discard.

In bowl, stir together oil, garlic, salt and pepper; lightly brush over mushrooms, reserving remaining oil mixture. Place mushrooms, gill side down, on foil-lined rimmed baking sheet. Broil 6 inches (15 cm) from heat until beginning to soften, about 3 minutes. Turn and broil until tender when pierced with tip of knife, about 5 minutes. Set aside.

Toss tomatoes with reserved oil mixture; place on foil-lined rimmed baking sheet. Broil 6 inches (15 cm) from heat until slightly softened and skins split, about 3 minutes. (Make-ahead: Let mushrooms and tomato mixture cool; cover and refrigerate separately for up to 24 hours. Reheat separately in 350°F/180°C oven until hot, about 8 minutes.)

Truffled Scrambled Eggs: In blender or large bowl, blend eggs with cream. In large heatproof bowl or top of double-boiler over barely simmering water, melt butter. Pour in egg mixture and cook, whisking often, for 18 minutes.

Add salt ; cook, stirring with wooden spoon, until thick enough to mound on spoon and in small creamy curds, about 4 minutes. Fold in chives.

Spoon about 1/2 cup (125 mL) into each portobello cap; serve alongside tomatoes. Drizzle with truffle oil.