Creamy Truffle Mushrooms & Toasted Brioche
with Parmesan Fried Egg & Rocket Leaves | Serves 2
This recipe takes mushrooms on toast to another level with the addition of truffle oil and a Parmesan fried egg. Whipped up within 25 minutes, this is a quick and luxurious brunch that will have your mouth watering before the plate hits the table.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
2 clove
garlic
1 bag
parsley
1 packet
sliced mushrooms
1 packet
Light Sour Cream
(Contains Milk;)
4 slices
brioche slices
(Contains Egg, Gluten, Milk, Wheat; May be present: Lupin, Sesame, Soy, Milk, Almond, Hazelnut. )
1 bag
rocket leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
grated Parmesan cheese
(Contains Milk;)
drizzle
truffle oil
Not included in your delivery
olive oil
30 g
butter
2
egg
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Thinly slice brown onion (see ingredients). Finely chop garlic and parsley leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms and brown onion until browned and softened, 7-8 minutes. Add garlic and cook until fragrant, 1 minute. • Remove from heat, then stir through parsley and light sour cream. Season generously with salt and pepper. Transfer to a bowl and cover to keep warm.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil and 1/2 the butter. • Crack eggs into pan and top with grated Parmesan cheese. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Meanwhile, toast or grill brioche slices to your liking. • Spread brioche with remaining butter. TIP: Brioche is sweet and may burn easily, so keep on eye on it!
• In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add salad leaves. Toss to coat.
• Divide brioche between plates. Top with creamy mushrooms and a Parmesan fried egg. Drizzle with some truffle oil (if using). Serve with salad leaves and sprinkled with flaked almonds. Enjoy! TIP: Truffle has a strong flavour, add more or less depending on your taste!