Broiled Portobellos with Truffled Scrambled Eggs

[migration] empty title 505 Author: Canadian Living Credits: [migration] empty title 505

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.

  • Portion size 8 servings

Ingredients

  • 8 portobello mushrooms (2lb/1 kg)
  • 1/2 cup extra-virgin olive oil
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 24 grape tomatoes or other small tomatoes
  • 24 cherry tomatoes or other small tomatoes
Truffled Scrambled Eggs:
  • 14 eggs
  • 1/2 cup 10% cream
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped fresh chives
  • 4 teaspoons truffle oil (black or white)

Method

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 facts <b>Per serving:</b> about

  • Sodium 466 mg
  • Protein 13 g
  • Calories 360.0
  • Total fat 32 g
  • Cholesterol 348 mg
  • Saturated fat 9 g
  • Total carbohydrate 7 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Broiled Portobellos with Truffled Scrambled Eggs

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