When it comes to eggs, I’ve always been relatively high maintenance. As a young child eggs were strictly off limits (something about the texture) but after discovering the amazingness of an ooey gooey runny yolk, my world changed. I could put an egg on absolutely anything as long as there is that luscious stream of yolk running down the side.
I first discovered this method of scrambling eggs during an incredible truffle hunting experience in Tuscany. We spent the morning walking through acres of forest with a local truffle hunter and his dog Pepe, it was amazing watching the dog smell the truffles from up to 75m away and take off through the forest to find the exact spot where he would begin to frantically dig. After collecting over 10 white truffles we then headed to a local house where we were taught how to prepare an amazing 4 course meal, with each dish featuring the truffles we had collected. Every dish was incredibly simple to prepare but elevated to a level of gourmet found in only the fanciest restaurants in London by the addition of shaved truffles. One of my favourite dishes was a very simple scrambled egg, prepared in a small ramekin over a burner on the stove. The egg was separated and the white was scrambled first in a splash of olive oil and then the yolk added a few moments later and quickly heated until just set. Although the eggs were served with shavings of white truffle, it was gently breaking into the egg yolk and watching it run down and over the scrambled whites that got me really excited.
In this recipe I swapped the ramekins for portobello mushrooms which add some substance to the dish and remove the need for bread. Egg whites are relatively flavourless so I added chopped spinach, but you could also add sautéed onions, diced tomatoes or ham. This whole dish should come together in under 20 minutes and you can cut the time in half by cooking the mushrooms up to 2 days in advance.
- 4 portobello mushrooms
- 1 tbsp olive oil
- 5 eggs
- 2 tbsp almond milk (or other milk alternative)
- 2 cups fresh spinach, chopped
- Salt and pepper
- Optional chopped bacon, tomatoes, chives
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
- Remove the stem and gills from each of the portobellos. Place them face up on a baking sheet or large oven proof pan and lightly brush each mushroom with half a tablespoon of oil and sprinkle with salt. Bake for 12 minutes. Once cooked, remove from the oven and set aside.
- While the mushrooms are cooking, separate each of the eggs, combining the whites in a bowl and leaving the yolks in the shell. You will have one extra yolk which you can throw away, or alternatively add in with the egg whites.
- Gently whisk the egg whites and almond milk and season with salt and pepper. On low heat, place half a tablespoon of olive in a medium skillet. Once hot add chopped spinach and cook for a few minutes until the spinach begins to wilt and then add in the egg whites. Allow the whites to sit for 1-2 minutes before stirring with a wooden spoon. Continue to cook for 2-3 minutes until the egg whites have set but are still moist. Remove from the heat.
- Turn the oven off.
- Fill each of the mushrooms with the egg white mixture and create a small hole in the centre. Gently place a yolk into the centre of each of the mushrooms. Cover the pan with a lid or alternatively place a sheet of tin foil over the baking sheet so all 4 mushrooms are covered. Place the tray back into the oven which is turned off and allow to sit for 3 to 4 minutes until the yolk is just set.
- Remove from the oven and serve each portobello with chopped fresh chives and any other toppings of choice such as bacon, chopped tomatoes, avocado or salsa. Enjoy!