Creamy Truffle Mushrooms & Toasted Brioche
with Parmesan Fried Egg & Salad | 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.
The quantities provided above are averages only.
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
salad 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 drizzle
truffle oil
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
2
eggs
(Contains Egg;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• 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 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 the 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.
TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.
• 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 Parmesan fried eggs. Drizzle with some truffle oil (if using). • Serve with salad and sprinkled with flaked almonds. Enjoy!
TIP: Truffle has a strong flavour, add more or less depending on your taste!