Soft-Scrambled Eggs with Wild Mushrooms & Truffle Sauce

I am a big believer in starting your day off with a bang. This luxurious breakfast is no exception.

Soft-scrambled eggs, mixed with sauteed wild-mushrooms deglazed in a splash of white wine, topped with a velvety, truffle-butter sauce. If you serve this to someone who loves food and they are not completely jazzed up…ask them why. This breakfast is fit for kings and queens.

The recipe below is meant for roughly 2 very large portions, or 4 smaller-sized portions.

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Soft-Scrambled Eggs with Wild Mushrooms & Truffle Sauce

I am a big believer in starting your day off with a bang. This luxurious breakfast is no exception.

Soft-scrambled eggs, mixed with sauteed wild-mushrooms deglazed in a splash of white wine, topped with a velvety, truffle-butter sauce. If you serve this to someone who loves food and they are not completely jazzed up…ask them why. This breakfast is fit for kings and queens.

The recipe below is meant for roughly 2 very large portions, or 4 smaller-sized portions.

Ingredients

For the Wild Mushrooms:

• 10oz wild mushrooms, cleaned and cut into quarters
• *Button or Bella mushrooms will work fine here
• 1 Tbsp vegetable oil
• 1 Tbsp white wine, or Verjus
• ½ tsp kosher salt
• A grind or two of freshly-ground black pepper

For the Truffle Sauce:

• 1 shallot, minced
• 1 tsp vegetable oil
• ¼ cup white wine
• ¼ cup heavy cream
• 2 tsp white truffle oil
• 4 Tbsp unsalted butter, cubed, kept cold
• ¼ tsp kosher salt, or more to taste
• Freshly-ground black pepper, to taste

For the Soft-Scrambled Eggs:

• 6 whole eggs, room temperature
• ½ Tbsp water
• 3 Tbsp cold butter, cut into tiny cubes and kept cold
• 2 Tbsp crème fraiche or sour cream
• 2 Tbsp chives, finely sliced

Instructions 

For the Wild Mushrooms:

• Clean and quarter your mushrooms.
• *Make sure your mushrooms are very dry when you add them to the saute pan—dry them off using paper towels.
• Add the vegetable oil to a hot saute pan, and continue to heat on high until the oil is nearly smoking.
• Add the dried-off mushrooms and saute on high heat until the mushrooms are browned.
• Turn off the heat, and remove the pan with the mushrooms from the burner.
• Carefully add in the white wine or Verjus, shake the pan to distribute the liquid, and remove the mushrooms from the pan and drain on paper towels.
• Lightly salt the cooked mushrooms and set aside for later.

For the Truffle Sauce:

• Cook the minced shallots on medium-low heat in 1 tsp vegetable oil until translucent and aromatic, roughly 5 minutes.
• Add the ¼ cup of white wine and cook until the alcohol has cooked off, roughly 5-7 minutes.
• Add the heavy cream, and bring the contents to just below a simmer.
• Continue to cook and reduce the sauce to a thicker consistency, cooking for roughly 10 more minutes on medium-low to low heat.
• Add the white truffle oil and diced unsalted cold cubed butter and stir to emulsify the cold butter into the sauce.
• Add kosher salt and freshly-ground pepper to taste.

For the Soft-Scrambled Eggs:

• Whisk your 6 whole eggs together in a bowl and set aside.
• Place your heavy-bottomed, non-stick pan on medium heat, and add ½ Tbsp water.
• As the water first starts to evaporate, add ½ of the cubed butter (1.5 Tbsp).
• As the butter begins to melt, add the whisked eggs, and quickly scrape the eggs off the bottom and sides of the pan using your rubber spatula.
• Immediately turn the burner heat down to low.
• Slowly and infrequently move your eggs around every few minutes, scraping the eggs off the bottom of the pan periodically with a rubber spatula.
• While the mixture still contains a bit of remaining uncooked egg liquid, incorporate the 2 Tbsp crème fraiche, the remaining butter, and half of the fresh chives and gently mix to combine.
• When the eggs are just barely cooked but still very soft and somewhat wet-looking, remove them from heat and add to individual plates for serving.
• Top each plate with sauteed mushrooms.
• Top the mushrooms with the warm truffle sauce, and garnish with the remaining fresh chives.
• Serve hot.

Notes

This is an incredible breakfast. As with any soft-scrambled egg dish, you want to serve these immediately after they come out of the pan, topped with the sauteed mushrooms and truffle sauce.