8 large organic eggs
½ t Salt
½ t freshly ground black pepper
2 T minced chives
1/3 C Sour Cream
1 T Unsalted Butter
1 T Extra Virgin Olive Oil
1/3 C Shallot (chopped)
2 C ½-inch Diced Mushrooms (I like to use either crimini, white alba, or golden chanterelles)
12 Boston Lettuce leaves
1 T Extra Virgin Olive Oil
½ T Finely Chopped Garlic
Salt
Pepper
1 Black Truffle (shaved) – if you cannot find black truffles, as they are seasonal, truffle oil is a nice substitute

1.    In a medium bowl, beat the eggs with the S&P, chives, and sour cream until fluffy and well mixed (about 1 minute).

2.    Heat the butter and oil in a medium sauté pan. Add the shallots and the mushrooms and cook for about 3 minutes, or until tender.

3.    Mix extra virgin olive oil, garlic, and salt and pepper and brush the bowls of the leaves.

4.    Add egg mixture to the mushrooms in the skillet over medium heat, and scramble in the pan using a rubber spatula for about 3-4 minutes, leaving the eggs set, but just a little loose.

5.    Divide the eggs in the lettuce cups and sprinkle shaved truffles on top.

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