Porcini Scrambled Eggs

Elevate your breakfast experience with a touch of luxury!

Discover the rich, earthy flavors of dried porcini mushrooms in this exquisite twist on the classic scrambled eggs.

Porcini Scrambled Eggs

Ingredients

For 2 portions:

• ½ cup dried porcini mushrooms

• 4 large eggs

• ¼ cup milk

• 2 tbsp butter

• 1 small shallot, finely chopped

• ¼ cup grated Parmesan cheese

• Fresh parsley or tomato slices for garnish

Method

1. Rehydrate the dried porcini mushrooms in 1 cup of warm water for 15 minutes. Once softened, chop them finely.

2. Whisk together the eggs, milk, and a pinch of salt until well combined.

3. Heat 1 tablespoon of butter in a non-stick pan over medium heat. Sauté the shallot and porcini mushrooms until they release their aroma and become tender.

4. Pour the egg mixture into the pan, allowing it to cook until the edges start to set. Sprinkle the grated Parmesan cheese evenly over the top.

5. Fold the omelette in half, cook for an additional minute, and then slide it onto a plate.

6. Garnish with fresh parsley and add fresh tomato slices on top before serving to enhance both the flavor and presentation.