Slow-cooked Truffled Eggs with Brioche Toasts

Name: Slow-cooked Truffled Eggs with Brioche Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices thick slices brioche, toasted; 1 Tbsp butter; 8 larges eggs; 118 milliliters milk or half-and-half; 177 milliliters sliced mushrooms; 4 (about) salt; 1 Tbsp white truffle oil

Slow-cooked Truffled Eggs with Brioche Toasts is a vegetarian recipe with 4 servings. One serving contains 355 calories, 17g of protein, and 24g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 45 minutes. Head to the store and pick up brioche, truffle oil, milk, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat butter in a small frying pan over medium heat until foam subsides.

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Butter

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Frying Pan

Add mushrooms and cook, stirring occasionally, until they give up most of their liquid and are tender and beginning to brown. Turn out into a small bowl and set aside.

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Mushrooms

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Bowl

Whisk the eggs and milk lightly together in a small 1-quart saucepan.

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Egg

Milk

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Sauce Pan

Whisk

Add the truffle oil and about 4 pinches of salt. Over low heat, stir the eggs constantly with a wooden spatula, keeping contact with the bottom of the pan. When eggs begin to come together, add mushrooms. In 5 minutes or so, the eggs will be creamy, soft, and ready to serve. Best eaten with a spoon, with brioche toasts alongside (or pile the eggs on the toast).

Ingredients you will need

Truffle Oil