Truffle Mushroom Crispy Eggs

Truffle Mushroom Crispy Eggs

The perfect Sunday morning cure! This recipe will not disappoint.

Truffle Mushroom Crispy Eggs



  • 1/2 to one package of mixed assorted mushrooms

  • 2 tablespoons good quality truffle oil

  • 3 teaspoons of shaved black truffle (about 7-8 slices)

  • 2 large eggs

  • Salt & Pepper, to taste


  1. Rinse and dry your mushrooms.

  2. Heat a stainless steel or nonstick saucepan with truffle oil and place the mushrooms on top. Season generously with salt (this will allow it to drain out the excess water in the mushrooms- key to crispness!) Stir occasionally, about 12 minutes.

  3. The size of the mushrooms should reduce and be fairly cooked. Move the mushrooms to the edges of the pan, forming a circle in the middle of the pan for the egg. Carefully crack two large eggs on the counter and place in the hole, one at a time and space evenly apart.

  4. Shake the pan gently between additions to allow edges to set without sticking together. Cook eggs, shaking pan occasionally. Use a rubber spatula to help tease apart any edges, until edges are golden brown, about 2 minutes.

  5. Place black truffle on top of the eggs, and shut your flame.

  6. Season eggs with salt and eat immediately, you want your eggs to stay runny, so avoid carry-over cooking by leaving the eggs on the hot pan!

Leave a comment