Tested till perfect Broiled Portobellos with Truffled Scrambled Eggs
Photo: Broiled Portobellos with Truffled Scrambled Eggs Photography by Yvonne Duivenvoorden

Broiled Portobellos with Truffled Scrambled Eggs

Truffle oil is a hot gift for foodie friends this holiday. It adds flair to egg dishes, starting with these eggs scrambled until creamy over simmering water.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 8 8large portobello mushrooms, (2lb/1 kg)
  • 1/2 cup 1/2cupextra-virgin olive oil
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 24 24grape tomatogrape tomatoes or cherry tomatoes, or other small tomatoes

Truffled Scrambled Eggs:

  • 14 14eggeggs
  • 1/2 cup 1/2cup10% cream
  • 1/4 cup 1/4cupbutter
  • 1/2 tsp 1/2tspsalt
  • 1/4 cup 1/4cupfinely chopped fresh chives
  • 4 tsp 4tsptruffle oil, (black or white)
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Preparation

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.

Nutritional Information Per serving: about

cal 360 pro 13g total fat 32g sat. fat 9g
carb 7g fibre 2g chol 348mg sodium 466mg

% RDI:

calcium 7 iron 12 vit A 24 vit C 15
folate 26
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