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Mushroom Scrambled Eggs


  • Few cups mixed mushrooms

  • Olive oil

  • Garlic salt

  • 4 large eggs

  • 1/4 cup egg whites (or whites from 2 eggs)

  • Truffle oil

  • Sea salt

  • Spring onion - chopped

  • Garnish with cilantro or italian parsley


  1. In a saute pan, heat olive oil over medium high heat. Sauté mushrooms for a few minutes, add salt to taste. Remove from heat.

  2. In another pan, add some truffle oil, set burner to medium low heat.

  3. Whisk eggs in a bowl. Add to pan & start to let them cook. Add a little of water. Mix eggs constantly with a spatula so they stay nice and creamy. If they cook too fast, reduce the heat.

  4. Add salt to taste.

  5. Plate the eggs and top with mushrooms, spring onion & cilantro/parsley.

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