Creamy, light scrambled eggs are a welcomed addition to any breakfast table. I love to cook them with Cremini mushrooms that I’ve sauteed with white Truffle oil and shallots. You can saute your mushrooms and shallot mixture the night before. The next morning you need to beat your eggs and add some half and half and scramble with butter and a dash more of truffle oil. You can garnish with chopped spring onions and some shaved Parmesan or Pecorino.
Italian Day Christmas Brunch
Ingredients for 8 to 10 servings
1 dozen large eggs (preferably organic or from a farm stand or farmer’s market)
2 tablespoons of white truffle oil
1 cup of sliced Cremini mushrooms
1/4 cup of minced shallots
1/2 cup of half and half
1/4 stick of butter
1/8 cup of EVOO
pinch of white pepper
Add salt and fresh black pepper to taste
1/2 cup of shaved Parmesan or Pecorino for garnish
1/2 cup of chopped spring onions for garnish.
Night before saute mushrooms and shallots in Truffle oil with a sprinkle of salt and refridgerate.
In the morning, whisk eggs in large bowl until fluffy. Add 1/8 teaspoon of salt, then add half and half and set aside. Heat large non stick pan with 1/8 cup of EVOO plus 2 tablespoons of butter. Once the butter sizzles add the egg mixture and stir in mushroom-shallot mixture prepared night before. Stir, pulling in from the side with a plastic spatula. Do not allow to brown. Scambled eggs should not be browned, they should be creamy and yellow unless your guests want “well done” eggs.
They will take about 10 minutes to cook so have a large platter ready to serve and keep in mind that eggs continue to cook when served so this should be the last item you serve. Garnish with cheese and onions and allow guests to serve themselves.