These creamy mushroom and black truffle baked eggs are an indulgent brunch recipe you’re going to love. Mushrooms sautéed in butter, garlic, thyme and white pepper then topped with gruyere and truffle infused eggs – it’s the perfect gooey home for some fresh crusty bread.
I love truffle season. Cool weather. Warm clothes. Winter foods. My heaven.
Today’s recipe is a really indulgent brunch you’re going to definitely want to make if you can get access to fresh truffles. It’s creamy, it’s cheesy, it’s buttery and… it’s truffle-ey.
First you infuse your eggs using fresh black truffle. It’s really easy and you don’t need a lot. You just pop your eggs into a glass jar with the truffle wrapped in paper towel. Pop your lid on and put in the fridge for at least 24 hours. Truffle has such a strong aroma, it infuses the eggs through the shells. Pretty cool huh? The best part is that you can use the truffle for other recipes – winning!
Once your eggs have infused, sautée your mushrooms in lots of butter, salt and freshly cracked pepper. Then add some fresh thyme, garlic and cream. It creates a beautiful creamy and fragrant base to your baked eggs. Next you top with some gruyere and crack your infused eggs. Baked eggs only need 10-15 minutes. You want the whites to be mostly cooked and the yolks nice and soft. Don’t worry if it’s slightly underdone, they will continue to cook in the skillet while you butter your toast.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Glass jar
- Cast iron skillet
Ingredients (serves 2):
- 1 small black truffle
- Good nob of butter
- 400g mushrooms
- 1 clove garlic, minced
- 2 teaspoons fresh thyme leaves, finely chopped
- 1/2 teaspoon white pepper
- 3 tablespoons pure cream
- 1/2 cup shaved gruyere
- 6 eggs, infused with truffle
- To serve: shaved truffle, fresh crusty bread, butter
1. To infuse your eggs: put 6 eggs in a glass jar with the truffle wrapped up in paper towel. Pop into the fridge for at least 24 hours.
2. To make the baked eggs: Preheat oven to 200°C.
3. In the cast iron skillet, melt the butter and when foaming, add the mushrooms and season with sea salt and freshly grated pepper. Cook until they are soft and tender. Add the garlic, thyme and white pepper for the last 2 minutes. Stir in the cream.
4. Sprinkle the gruyere over the mushrooms and crack the infused eggs. Pop into the oven to bake for 10 minutes. You want the whites to be cooked but the yolks still a bit soft.
5. Serve with a bit of shaved truffle, fresh crusty bread and some coffee.
Like this recipe? Yum it on Yummly.
For another brunch recipe, try my earl grey waffles.
Or my Portuguese baked eggs.