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
1 packet
garlic paste
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
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Parmesan cheese
(Contains Milk;)
drizzle
truffle oil
Not included in your delivery
olive oil
30 g
butter
2
eggs
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Thinly slice brown onion (see ingredients). • Finely chop 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 paste 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 half the butter. • Crack the eggs into pan and top with 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 the balsamic vinegar and olive oil. Season, then add rocket 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 rocket leaves and sprinkle with slivered almonds to serve. Enjoy!
TIP: Truffle has a strong flavour, add more or less depending on your taste! Enjoy!