Romantic Breakfast for Two: Soft Eggs with Sautéed Mushrooms, Arugula & Parmesan Sauce

Celebrate love with a harmonious blend of flavors in this elegant breakfast. Soft-boiled eggs rest on a bed of fresh arugula, surrounded by golden sautéed mushrooms, all drizzled with a luscious, creamy Parmesan sauce enhanced by delicate white truffle oil. Perfect for a special morning together.

🕒 Prep & Cook Time: 25 minutes

🍽️ Servings: 2

🥄 Ingredients

For the Breakfast:

2 eggs
2 generous handfuls of fresh arugula
15-20 small mushrooms, cleaned and sliced
2 tbsp olive oil (or butter)
A few drops of white truffle-infused olive oil
Salt, to taste

For the Parmesan Sauce:

½ small onion, finely chopped
30 g butter
50 ml dry white wine
100 ml chicken broth
1 egg yolk
1 heaping tbsp sour cream (fermented)
50 g Parmesan cheese, finely grated
Salt and white pepper, to taste

👩‍🍳 Instructions

Prepare the Parmesan Sauce:

Use two small saucepans to work simultaneously and keep a whisk ready.
In the first pan, melt butter over medium heat and sauté the chopped onion until soft. Add white wine and simmer until almost evaporated (about 3 minutes).
In the second pan, whisk the egg yolk with chicken broth. Gradually pour the contents of the first pan (onion and wine) into the yolk mixture. Cook over medium heat, whisking constantly, until the sauce thickens enough to coat the back of a spoon (around 10 minutes).
In the first pan, add sour cream. Slowly pour the hot yolk sauce into the sour cream while stirring continuously to prevent curdling. Warm the mixture gently without boiling. Remove from heat.
Stir in the grated Parmesan until melted and smooth. Season with salt and white pepper.
Strain the sauce through a fine sieve. Let it cool. If desired, froth the sauce using a milk frother or espresso wand for a light, airy texture.

Cook the Eggs:

Place eggs in cold water and bring to a boil. Once boiling, cook for 2-3 minutes for soft-boiled eggs. Remove and peel carefully.

Sauté the Mushrooms:

Clean mushrooms, remove stems, and slice thinly.
Heat olive oil or butter over high heat and sauté mushrooms until golden brown. Drain excess fat on paper towels and season lightly with salt.

Assemble the Dish:

Place a handful of arugula on each plate.
Position a soft-boiled egg in the center and gently break the yolk with a fork to let it ooze.
Arrange sautéed mushrooms around the egg.
Drizzle with several tablespoons of warm Parmesan sauce.
Add a few drops of white truffle oil carefully (use sparingly due to its strong aroma).
Serve immediately with toasted bread.

💡 Tips

Handle the soft-boiled eggs gently to keep yolks runny.
White truffle oil is potent—start with a few drops and adjust to taste.
Parmesan sauce can be made ahead and gently reheated before serving.

🎉 Perfect For

Romantic breakfasts or brunches
Special occasions and celebrations
Gourmet yet simple morning meals

📝 Final Thoughts

This refined breakfast is a celebration of harmony — fresh, earthy arugula; tender mushrooms; rich egg yolks; and silky Parmesan sauce balanced by the luxurious touch of white truffle oil. It’s an elegant start to any day filled with love.