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Sauteed Mushrooms with Eggs and Truffle Oil (Low-Carb, 6 Ingredients)

A delicious and gourmet 6 ingredient brunch that is sure to please any crowd. No one will believe that you whipped up a meal like this in under 30 minutes.
4.50 from 2 votes
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Servings: 1 -2 servings
Author: Nisha @ honeywhatscooking


  • Extra Virgin Olive Oil – 1 tbsp
  • Organic Cremini Mushrooms – 1-8 Ounce Package sliced
  • Garlic – 2 cloves chopped
  • Salt – to taste
  • Black Pepper – to taste
  • Organic Eggs - 2
  • Chives – a few finely chopped
  • White Truffle Oil – 1 tsp drizzle all over


  • Slice the mushrooms and chop the garlic.

  • Heat up a skillet on medium heat. Once hot, add oil along with mushrooms and garlic. Stir.

  • Saute until the mushrooms release their water, brown and the water evaporates. About 8-10 minutes.

  • Now season with salt and black pepper to taste. Stir.

  • Arrange the mushrooms so there are no gaps in the center.

  • Crack 2 eggs over the mushrooms. Lower the heat to level 3 or low heat.

  • Cover with a lid and allow the eggs to steam 5-7 minutes depending on how runny you like them.

  • In the meantime, finely chop the chives.

  • Eggs are done.

  • Top with chives.

  • Drizzle a teaspoon of truffle oil – don’t go too overboard since truffle oil is quite strong in flavor.

  • Serve immediately. Serve over toast, in a taco, or eat as is... paleo, gluten-free, dairy-free, low carb!

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