Bougie Truffled Scrambled Eggs

Inspired from Chef Yashraj who customised this breakfast for my family while we stayed at the Oberoi Amarvilas in front of the Taj Mahal. A luxurious view with a luxurious breakfast.

Ingredients

• 4 large eggs

• 2 tablespoons heavy cream

• Salt and freshly ground black pepper, to taste

• 1 tablespoon unsalted butter

• Truffle oil (to taste)

• Fresh truffle shavings (optional)

• 2 slices of sourdough bread

• A handful of cherry tomatoes, halved

• 1 cup of mushrooms (like shiitake or oyster), sautéed in butter

  
  

INSTRUCTIONS

Slice about one cup of shiitake or oyster mushrooms and cook them in a little butter over medium heat for about 5 to 7 minutes until they turn golden brown.

Begin by cracking your eggs into a mixing bowl and whisking them thoroughly. Add two tablespoons of heavy cream and season generously with salt and black pepper.

In a skillet, melt the butter over low heat. Once melted, pour in the whisked egg mixture. Stir gently and continuously with a spatula, scraping the bottom of the pan to prevent sticking. Bougie or not, the secret to perfect scrambled eggs is slow cooking, over low heat with constant stirring.

Once your eggs are still slightly runny—about 3 to 4 minutes—remove the skillet from the heat. The residual warmth will finish cooking the eggs without overcooking them.

Take a toasted slice of bread and generously pile your creamy scrambled eggs on top. Drizzle truffle oil over the eggs and add shavings for a luxurious touch.

On the side, arrange a handful of halved cherry tomatoes and mushrooms, with a sprinkle of parsley.