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.
Servings: 8
Ingredients:
Photo: Broiled Portobellos with Truffled Scrambled Eggs Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 360 |
| pro | 13 g |
| total fat | 32 g |
| sat. fat | 9 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 348 mg |
| sodium | 466 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 12% |
| vit A | 24% |
| vit C | 15% |
| folate | 26% |
-
8 large portobello mushrooms (2 lb/1 kg)
1/2 cup (125 mL) extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
24 grape, cherry or other small tomatoes
Truffled Scrambled Eggs:
14 eggs
1/2 cup (125 mL) 10% cream
1/4 cup (50 mL) butter
1/2 tsp (2 mL) salt
1/4 cup (50 mL) finely chopped fresh chives
4 tsp (20 mL) black or white truffle oil
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 sa< 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.
Additional Information
Source
Canadian Living Magazine: December 2005
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For more ideas on cooking with Real Cream, click here |
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