“Mouthwatering French Brunch Delight: Croissant Egg Bites with Mushroom Duxelles & Truffle Oil”
A flavorful french brunch perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 4 large croissants 6 large eggs 1 cup chopped mushrooms (button or cremini) 2 tablespoons unsalted butter 2 cloves garlic, minced 1 teaspoon fresh thyme leaves Salt and pepper, to taste 1/4 cup grated Gruyère cheese 1 tablespoon truffle oil Fresh parsley, for garnish
Instructions
- a. Preheat the oven to 350°F (180°C). b. In a skillet, melt butter over medium heat and sauté garlic until fragrant. c. Add chopped mushrooms, thyme, salt, and pepper, cook until tender and release their juices. d. In a mixing bowl, whisk together the eggs, 1/4 cup of duxelles (reserve remaining for future use), and Gruyère cheese. e. Cut croissants in half, horizontally. Fill each bottom half with mushroom mixture and top half with egg mixture. Combine well. f. Place filled halves on a parchment lined baking sheet, bake for 15 minutes or until set. Drizzle with truffle oil before serving. g. Garnish with fresh parsley and serve immediately.
Chef’s Insight
The key to success is using flaky, fresh croissants and ensuring the eggs are fully cooked for a satisfying mouthfeel.
Notes
Feel free to swap out mushrooms for other types and adjust seasonings accordingly.