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 sliced
  • 1 tablespoon of Truffle Oil (whichever you prefer!)
  • 1 clove of garlic, finely diced
  • 50g black truffle slices
  • Pinch of salt and pepper
  • 1 tablespoon of finely chopped chives


  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.
  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.
  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.