Truffle Scramble V Recipe
Goat cheese, wild mushrooms in scrambled eggs, with truffle oil, mixed salad and a slice of bread
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Ingredients
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Scrambled eggs with mushrooms
Mixed salad
Bread & garnish
Method
Scrambled eggs with mushrooms
Prepare mushrooms
Heat a medium nonstick skillet over medium heat. Add 1 tablespoon unsalted butter. When the butter foams, add the sliced mushrooms and a pinch of salt. Sauté without crowding for 4–5 minutes until they release moisture and begin to brown. Add the chopped shallot and minced garlic, continue to cook 1–2 minutes until softened and fragrant. Stir in fresh thyme leaves, then transfer mushrooms to a plate and keep warm.
Whisk eggs
Crack 4 large eggs into a bowl, add 2 tablespoons whole milk, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until completely homogenous and slightly frothy — this helps create creamy curds.
Cook scrambled eggs
Wipe the skillet clean and return to low–medium-low heat. Add the remaining 1 teaspoon butter and let it melt gently (do not brown). Pour in the whisked eggs. Let them sit undisturbed for about 10–15 seconds until the edges just set. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue folding gently, removing the pan from the heat intermittently every 20–30 seconds to control temperature; total cook time should be about 3–4 minutes until eggs are softly set but still creamy.
Finish with mushrooms and goat cheese
When the eggs are nearly done but still slightly glossy, fold the sautéed mushrooms into the eggs. Crumble 50 g soft goat cheese over the eggs and let residual heat melt it slightly as you fold to distribute pockets of tangy cheese. Drizzle 1 teaspoon black truffle oil over the scramble and gently mix two quick folds to incorporate. Taste and adjust seasoning with additional salt or pepper if needed. Keep warm.
Mixed salad
In a small bowl, whisk together 1 teaspoon extra-virgin olive oil, 1/2 teaspoon lemon juice, 1/8 teaspoon sea salt and 1/8 teaspoon black pepper. In a salad bowl, combine 2 cups mixed salad leaves and 6 halved cherry tomatoes. Drizzle the dressing over the salad and toss gently to coat just before plating so leaves remain crisp.