Scrambled eggs are sexy and I want to eat them all day and all night. Because, whoever said that you can only eat them for breakfast, did not cook them correctly.
When using the right ingredients and technique, they can be transformed into a light and elegant addition to any lunch or dinner when in need of something special and comforting.
When I came across this scrambled eggs recipe from one of my favourite chefs, Gordon Ramsay, I knew I had to make a crostini with them. I chose to combine them with different kinds of mushrooms due to their woody flavour and to play with textures. Feel free to use any mushroom you like.
The meatiness of the mushrooms together with the creaminess of the eggs and the freshness of the herbs is perfection. Drizzled with truffle oil for an extra kick, this is a crostini that you will want to eat all day long.
Wine tip: Chardonnay or Pinot Blanc
Mushroom, Creamy Eggs & Truffle Oil Crostini
- 250 gr. mixed mushrooms (chanterelle, cremini, porcini, oyster, shiitake)
- 1 clove of garlic minced
- 1 tablespoon chopped parsley
- 3 large free range eggs
- 2 tablespoons unsalted butter
- 1 tablespoon sour cream
- 1/4 teaspoon salt
- Freshly ground pepper
- 1 tablespoon chopped chives
- Truffle oil
Add the eggs and one tablespoon of butter into a cold pan on low heat. Whisk the eggs and butter steadily until the eggs start to set and change consistency. This should take about six minutes. Continue stirring until the eggs are softly set but still slightly runny. All and all it should take about 10 minutes of patient stirring at low heat. Mix in the rest of the butter and remove the pan from the heat. Add a tablespoon sour cream, chopped chives and season with salt and pepper.
Heat oil in large skillet over medium heat. Add garlic and cook one minute. Add sliced mushrooms and cook three to five minutes until brown and tender. Stir in the chopped parsley. Season with salt and black pepper.
Add a tablespoon of olive oil to a grill pan. Add bread and toast until golden on both sides. Remove from the heat.
Add one tablespoon of the scrambled eggs to the toasted bread. Top with mushrooms. Drizzle with truffle oil and garnish with chopped chives. Serve warm.