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Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. Start your day with these irresistibly rich, savory sandwiches, which bring together scrambled eggs and fontina, sautéed mushrooms, and a swoosh of truffle-seasoned mayo between toasted sesame buns.
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Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Stir in the grated cheese. In a separate bowl, combine the mayonnaise and as much of the truffle zest as you’d like.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast on medium- high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
In the same pan, heat a drizzle of olive oil on medium- high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs and cheese. Cook, stirring constantly, 2 to 3 minutes, or until the eggs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted buns, truffle mayo, scrambled eggs, and cooked mushrooms. Enjoy!
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