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Truffle Scrambled Melt
Truffle Scrambled Melt

Scrambled eggs, cooked to a luxuriously soft texture, are elevated with earthy truffle and sharp cheddar. Sauteed mushrooms add a firm, meaty bite, while fresh rocket provides a peppery lift. A Mediterranean-inspired aioli, made with pungent garlic, creamy mayonnaise, bright lime juice, and the salty, briny umami of powdered bottarga ties the dish together. The combination of marine flavors with fungi and egg echoes Southeast Asian breakfast traditions, demonstrating how ingredients from one region can complement the flavors of another.

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Ingredients

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Sốt Aioli kiểu Địa Trung Hải

  • Best Foods Real Mayonnaise 3L 250.0 g
  • Bottarga powder 20.0 g
  • Garlic 5.0 g
  • Lime juice 8.0 g

Bánh Mì Nướng Chảy Kẹp Trứng Bác Vị Nấm Truffle

  • Chicken eggs 20.0 piece
  • Truffle paste 60.0 g
  • Best Foods Real Mayonnaise 3L 200.0 g
  • White cheddar 300.0 g
  • Arugula 100.0 n/a
  • Fresh mushroom mix 300.0 g
  • Rye bread 20.0

Scrambled eggs, cooked to a luxuriously soft texture, are elevated with earthy truffle and sharp cheddar. Sauteed mushrooms add a firm, meaty bite, while fresh rocket provides a peppery lift. A Mediterranean-inspired aioli, made with pungent garlic, creamy mayonnaise, bright lime juice, and the salty, briny umami of powdered bottarga ties the dish together. The combination of marine flavors with fungi and egg echoes Southeast Asian breakfast traditions, demonstrating how ingredients from one region can complement the flavors of another.

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Preparation

  1. Sốt Aioli kiểu Địa Trung Hải

    • Whisk the eggs with the truffle paste and scramble softly until creamy. 
    • For the aioli, mix all the ingredients together.

  2. Bánh Mì Nướng Chảy Kẹp Trứng Bác Vị Nấm Truffle

    • Toast bread slices lightly. 
    • Spread the toast with the Mediterranean aioli, add the scrambled eggs, sauteed mushrooms, white cheddar, and arugula. 
    • Close the sandwich and grill until the cheese melts. 
    • Slice and serve warm.