Baked Egg and Truffle Nests

Baked Mushroom Truffle Egg Nest


  Makes 12


  • 1 pack of filo pastry 450g
  • 50g melted butter
  • 12 egg yolks
  • 250g mushrooms, finely sliced
  • 1/2 shallot finely diced
  • 1 tbsp Truffle oil
  • 1 clove of garlic, finely diced
  • 50g Black Truffle Slices
  • Pinch of salt and pepper
  • 1 tbsp finely chopped chives


Step 1:

Preheat your oven to 200˚C. In a frying pan sauté your mushrooms and shallot in oil with a little garlic until softened and browned. Then season to taste and allow to cool. Mix this cooked mushroom mix with your sliced truffles.

Step 2:

Prepare your filo pastry by cutting into squares approximately 10cm across. Then using a non-stick or silicone muffin tray place a sheet of pastry and press into it. Brush with a little melted butter and then layer another sheet of pastry on top, set to one side, so they start to overlap and form a basket. Repeat with another 2 sheets until you have a filo pastry case.

Step 3:

Fill each one with a tsp of cooked mushrooms and sliced truffles. Then make a gap in the middle for your egg. Bake in the oven for 8-10 mins until the pastry is crispy. Top with chopped chives.

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