- Prep time 15 minutes
- Total time 30 minutes
- Portion size 8 servings
Ingredients
Method
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
