Soft-Boiled Eggs with Pan-Fried Mushrooms

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 8 servings



Place eggs in single layer in large saucepan; pour in enough water to cover eggs by at least 1 inch. Cover and bring to boil; boil for 7 minutes. Remove eggs from pan; rinse under cold water. Peel and set aside.

In large skillet, heat 1 tbsp butter over medium-high heat; cook shallots, stirring, until golden, about 1 minute. Using slotted spoon, transfer shallots to plate; set aside. In same skillet, heat remaining butter and oil over high heat; cook mushrooms for 1 minute. Reduce heat to medium-high; cook, stirring often, until golden brown, 2 or 3 minutes. Gently stir in reserved shallots and chives. Season with fleur de sel and pepper.

Brush truffle oil over bread; sprinkle with fleur de sel. Cut reserved eggs in half. Divide mushroom mixture among plates; top each serving with two egg halves and 2 strips of bread. Sprinkle with chives, and basil (if using).

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 1 g
  • Sodium 250 mg
  • Sugars 3 g
  • Protein 10 g
  • Calories 235
  • Total fat 16 g
  • Cholesterol 200 mg
  • Saturated fat 6 g
  • Total carbohydrate 13 g
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Appetizers & Snacks

Soft-Boiled Eggs with Pan-Fried Mushrooms