Sunday Best Scrambled Eggs with Sherried Mushrooms, Chives and Truffle Oil
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Sunday Best Scrambled Eggs with Sherried Mushrooms, Chives and Truffle Oil, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. Cooking the whisked eggs slowly over low, gentle heat prevents the delicate proteins from denaturing too quickly, ensuring they set into a velvety, soft curd. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
This Sunday Best method of cooking eggs is a true winner. Whipping eggs into a whirlpool of simmering water yields a pillow of creamy scrumptiousness in only a few seconds. It' s soooo much FUN to do!
Golden, sautéed mushrooms surround the eggs, blending textures and flavors that dance in your mouth.
Sunday Best Scrambled Eggs with Sherried Mushrooms, Chives and Truffle Oil
Ingredients
- 2 tablespoons butter
- 1 pound assorted mushrooms (Shitake, crimini, oyster, Portobello), chopped
- 2 tablespoons dry sherry
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 4 large eggs
- 2 tablespoons chopped fresh chives
- 1 tablespoon white truffle oil
- 1 tablespoon olive oil
- ¾ pound mild Italian pork sausage
- 1 tablespoon butter, optional
- 1 bunch green onions, thinly sliced, about 1 cup
- 1 bunch Swiss chard, about 3 to 4 cups chopped
- ½ pound fresh spinach leaves, about 3 to 4 cups chopped
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- ½ teaspoon ground nutmeg
- 12 large eggs
- 4 ounces Gruyere cheese grated, about ½ cup, divided
- 2 cups crushed salt and vinegar potato chips
- 8 ounces ricotta cheese, about 1 cup
- 1 pint cherry tomatoes, roasted
- Chopped fresh parsley
Instructions
- Melt butter in a large skillet over medium high heat. Place the mushrooms into the melted butter and cook until golden. Drizzle with sherry and continue cooking until all of the liquid evaporates. Season with salt and pepper.
- Keep the mushrooms warm.
- Sunday Best Scrambled Eggs Bring a pot of water to a simmer over medium high heat. Crack the eggs into a small bowl. Whip the eggs together until pale and frothy, about 30 seconds. Use the handle of a wooden spoon to create a whirlpool in the simmering water. Pour the eggs into the center of the whirlpool. Cover the pot with a lid. Cook for 1 minute.
- Remove the lid. Use a spider skimmer or slotted spoon to transfer the eggs to a colander to drain for 10 seconds more.
- Slide the eggs into the center of a platter and season with salt and pepper. Surround the eggs with the sherried mushrooms. Sprinkle the dish with fresh chives and drizzle truffle oil over the top.
- World's Best Cooking Tools A spider skimmer is the perfect tool to use when frying foods like fritters or donut holes. For this recipe, it works well for holding together the poached whipped eggs. My favorite is one with a long handle and wire basket. The next best thing, a wok skimmer, has a steel handle. If you are on a budget, take a look at bamboo strainers.
- Creamy ricotta cheese adds a silky rich texture to this veggie-filled frittata. The surprise ingredient – potato chips, gives it the texture of a dense torte. You can serve it warm, or at room temperature, making it the perfect brunch dish. Feel free to substitute the greens with any of your favorites, like collards or kale.
- Preheat the oven to 350°. Heat the olive oil in a 12-inch cast iron skillet over medium high heat. Add the sausage and cook until browned and crumbly, about 5 to 8 minutes. Transfer the sausage to a bowl. If there are drippings, drain all but about 1 tablespoon from the pan.
- If the sausage is lean, add 1 tablespoon butter to the pan. Add the onions to the pan and cook until soft, about 5 minutes. Add the Swiss chard and cook until wilted, about 2 minutes. Add the spinach and cook until wilted, about 2 minutes more. Season with salt, pepper and nutmeg. Reduce the heat to medium.
- Crack the eggs into a large bowl. Whisk in half of the Gruyere and all of the potato chips. Stir in the ricotta cheese.
- Transfer the sausage back into the skillet. Pour the egg and cheese mixture into the skillet, spreading evenly.
- Cook until the frittata is set on the edges but the center still wiggles, about 10 minutes. Sprinkle the top with the remaining grated cheese. Place the skillet into the oven and bake until the center is set, about 20 minutes. Use a knife to loosen the edges of the frittata. Serve the frittata from the skillet, or use a spatula to gently slide the frittata onto a serving platter. Garnish with fresh parsley and roasted cherry tomatoes.
Truffle oil has a distinctive, rich flavor. A little goes a long way, and a bottle will last several months stored on a cool shelf in your pantry. You can find it in your grocery store or online at specialty gourmet food sites. Truffle oil comes in white or black depending on the truffle at its source. My favorite for this dish is white truffle oil, which is perfect with its cousin the mushroom, and a helping of fluffy eggs.
RicoBa FriBata with Swiss Chard and Spinach
I prefer to cook the frittata in my favorite cast iron skillet. It's heavy, it's huge (about 13-inches in diameter) and it's seasoned, giving everything a subtle depth of flavor. If you don't have one, substitute with an oven safe, nonstick fry pan. If you are looking for a more versatile pan, you can purchase one that comes with a lid. REMEMBER: Cook the frittata in the oven without the lid, and use a pot holder when removing the pan from the oven. The handle will be hot, hot!
Roasted tomatoes are a stunning garnish. The recipe can be found with my Game Day Pizza in your favorite breakfast dish, mixed in with your favorite roasted veggie, or on your picnic Panini.
The Heart of the Table
The inviting, savory aromas of toasted spices and warm pepper and the warm sight of these sunday best scrambled eggs pull guests toward the dinner table. Sharing this comforting classic with friends and neighbors celebrates our heritage, creating lasting connections and warm evening laughter.
The Art of the Host
- a pair of professional-grade stainless steel locking kitchen tongs
- oatmeal-toned washed linen napkins (completely bare and plain, with strictly no kitchen twine, no strings, and no bows)
- a solid copper balloon whisk to perfectly aerate ingredients
- a flexible stainless steel slotted turner with a walnut handle
- a large, hand-thrown ceramic serving platter with an organic rim
- a set of heavy-gauge, satin-finished stainless steel mixing bowls
Neighborly Grace
- THE PRESENTATION: Arrange the dish elegantly in a pre-warmed, shallow cast-iron skillet resting on a thick cutting board of salvaged cherrywood. The dark iron provides a striking contrast to the vibrant colors of the dish, while keeping it sizzling and hot throughout the meal. Drape a runner of French raw linen in a muted oat hue beneath the board, allowing the natural, rumpled texture to offset the polished silverware. Finish the table setting with organic, hand-glazed side bowls and natural linen napkins bound with leather cords.
- THE POUR: To complement the savory, comforting layers of the Sunday Best Scrambled Eggs with Sherried Mushrooms, Chives and Truffle Oil, our sommelier recommends a dry, mineral-forward Pinot Grigio from Alto Adige or a light-bodied, earthy Oregon Pinot Noir. These selections exhibit bright pear, wet stone, and forest floor undertones that elevate the umami of the mushrooms and rich proteins. Serve the white chilled at 45°F in a stemmed Pinot Grigio glass, or the red at 58°F in a wide-bowled Burgundy glass. As a premium non-alcoholic option, present a chilled sparkling infusion of black tea, dried forest berries, and a touch of oak wood extract, served at 42°F in a tulip glass. This sparkling tea offers gentle tannins and deep, smoky fruit flavors that echo the dish's earthy profile.
- THE VIBE: Create a cozy, inviting atmosphere for a party of eight in a sun-drenched sunroom, where floor-to-ceiling windows catch the soft, golden morning sunbeams. Let the air carry the gentle, acoustic sounds of front-porch bluegrass—featuring the warm, finger-picked melodies of Doc Watson or Tony Rice playing softly in the background to set a relaxed, nostalgic tempo. Keep the lighting completely natural, allowing the morning sun to filter through leafy houseplants and illuminate the casual family chatter. Arrange plush, comfortable seating with plenty of soft linen throw pillows, encouraging guests to linger long after the meal is finished.