Work from Home Lunch: Egg Toast with Parsley and Truffle Salt

I just made this super quick but satisfying lunch, and I wanted to hop on and share the recipe.  It’s really as simple as making some toast and scrambled eggs, but I added some parsley and a pinch of truffle salt for that little extra something. 

I’ve been trying to incorporate more parsley into my diet because it’s incredibly healthy (loaded with antioxidants and vitamins), and our parley plant is really taking off.  Eggs and herbs go wonderfully together, and you can add a lot of herbs to scrambled eggs before it becomes overwhelming.  I balanced out the green, grassy flavors of the parsley with a subtle pinch of truffle salt, which adds that awesome, mushroom-y umami factor that I love with eggs.  This flavor combination elevated a simple egg toast to an almost-luxurious level.  I ate this with a big handful of pomegranate seeds, but it would be delightful paired with a large side-salad, fruits, or other breakfast items (sausage and bacon included).

This would be a great little treat-yourself lunch, or could even be served as a holiday brunch item.  The truffle salt makes the eggs feel extra special, so this could be a nice festive meal to have during the holiday season.  Since scrambled eggs and toast are relatively easy to make, this is a quick way to get a festive meal on the table without too much hassle.   

Don’t have (or like) parsley?  Feel free to swap with some rosemary, thyme, or chives – all of these herbs play very well with eggs and would be a lovely substitute.

Recipe down below, photo up top!  This recipe was enough for one lunch serving, so please scale up if making more for a crowd or family.

Egg Toast with Parsley and Truffle Salt

Ingredients:

  • 1 slice of bread
  • 2 eggs
  • 1 tbsp parsley, chopped
  • ¼ tsp truffle salt
  • 1 tsp olive oil or butter

Method:

  1. Toast the bread using your toasting method of choice (toaster, toaster oven, oven, in a pan on the stove-top, etc.).  When toast is ready, set aside.
  2. Crack the eggs into a container, and add the chopped parsley and truffle salt.  Using a whisk or a fork, whip the eggs until fully homogenous (when the whites are fully whipped into the yolks with no streaks of either).
  3. Heat a small sauté pan over the stove over medium-high heat for about 30 seconds, then add the olive oil or butter.  Add the egg mixture to the pan and stir as it sets to create scrambled eggs.  Once the eggs have set and fully scrambled, transfer them on top of your toast.
  4. Grab a fork and enjoy!

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