Broiled Portobellos with Truffled Scrambled Eggs
Photo: Broiled Portobellos with Truffled Scrambled Eggs Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
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 |
- Portion size: 8
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.
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)
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.
Source : Canadian Living Magazine: December 2005
