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Sautéed Mushrooms with Eggs and Truffle Oil

• Extra Virgin Olive Oil – 1 tbsp
• Organic Cremini Mushrooms – 1-8 Ounce Package (sliced)
• Garlic – 2 cloves (chopped)
• Salt – to taste
• Black Pepper – to taste
• Organic Eggs - 2
• Chives – a few (finely chopped)
• White Truffle Oil – 1 tsp (drizzle all over)

1. Slice the mushrooms and chop the garlic.
2. Heat up a skillet on medium heat. Once hot, add oil along with mushrooms and garlic. Stir.
3. Sauté until the mushrooms release their water, brown and the water evaporates. About 8-10 minutes.
4. Now season with salt and black pepper to taste. Stir.
5. Arrange the mushrooms so there are no gaps in the center.
6. Crack 2 eggs over the mushrooms. Lower the heat to level 3 or low heat.
7. Cover with a lid and allow the eggs to steam 5-7 minutes depending on how runny you like them.
8. In the meantime, finely chop the chives.
9. Eggs are done.
10. Top with chives.
11. Drizzle a teaspoon of truffle oil – don’t go too overboard since truffle oil is quite strong in flavor.
12. Serve immediately. Serve over toast, in a taco, or eat as is... paleo, gluten-free, dairy-free, low carb!

Recipe courtesy of Honey, What's Cooking