Sauteed Mushrooms with Eggs and Truffle Oil
Quick & easy Sauteed Mushrooms with Eggs and Truffle Oil is made with just 8 ingredients and is a delicious and healthy breakfast.
Servings: 2 servings
Ingredients
- 1 tbsp extra virgin olive oil
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic chopped
- to taste salt
- to taste black pepper
- 2 eggs
- 8 chives finely chopped
- 1 tsp white truffle oil drizzle all over
Instructions
- 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!
Nutrition
Calories: 173kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg