Double-Truffle Breakfast Bowls with Eggs, Avocado and Doenjang-Braised Greens

Doenjang-Braised Greens

A short, covered braise softens the greens without making them muddy. Doenjang and fish sauce supply depth, while vinegar keeps the base lively beneath the eggs and avocado.

Ingredients

• 1½ lb Swiss chard, washed
• 1 tablespoon avocado oil
• 1 tablespoon doenjang
• ⅓ cup water, plus more as needed
• 1 teaspoon fish sauce
• 2 teaspoons unseasoned rice vinegar

Instructions

1. Separate the chard stems from the leaves. Thinly slice the stems and cut the leaves into broad ribbons.
2. Whisk the doenjang with the water and fish sauce until mostly dissolved.
3. Heat the avocado oil in a wide, lidded pan over medium heat. Add the stems and cook for 3–4 minutes, stirring, until beginning to soften.
4. Add the leaves in batches, turning until wilted. Pour in the doenjang mixture, cover and simmer gently for 5–7 minutes, until the stems are tender and the leaves still have some structure.
5. Uncover and simmer for 1–3 minutes to reduce any excess liquid; the greens should be glossy, not swimming in broth. Stir in the rice vinegar and taste before adding any additional seasoning.

Notes

• Doenjang and fish sauce vary considerably in saltiness. If the greens taste too salty, add a splash of water and leave a little extra cooking liquid rather than reducing further.

Soft Scrambled Eggs with Shaved Black Truffle

Gentle heat produces soft folds that hold the truffle shavings. Adding the truffle only after cooking lets the warmth release its aroma without cooking it away.

Ingredients

• 8 large eggs
• 1 tablespoon avocado oil
• ¼ teaspoon fine sea salt
• 20 g fresh black truffle, gently cleaned and dried

Instructions

1. Whisk the eggs with the salt until no distinct streaks of white remain.
2. Warm the avocado oil in a large nonstick skillet over medium-low heat. Add the eggs and use a flexible spatula to draw slow, broad folds across the pan.
3. Continue folding gently, lowering the heat or briefly lifting the pan off the burner if the eggs begin setting rapidly. Cook until the curds are soft and moist but no liquid egg remains; for fully cooked eggs, reach 160°F in the center.
4. Immediately transfer to the prepared bowls so the residual heat does not dry them out. Finely shave or grate the black truffle generously over the warm eggs just before serving.

Notes

• Have all other components ready before cooking the eggs. A fine grater gives the fluffy truffle coverage shown here; a truffle slicer gives broader, more distinct shavings.

Avocado with Truffle Chili Crunch

Cool, creamy avocado cushions the chile heat, while the crisp solids in the chili crunch contrast with the soft eggs and greens.

Ingredients

• 2 large ripe avocados
• 4 teaspoons Momofuku black truffle chili crunch, plus more to taste

Instructions

1. Halve and pit the avocados, then scoop out the flesh and cut into thick slices.
2. Arrange half an avocado in each bowl.
3. Stir the chili crunch thoroughly to distribute the crunchy solids through the oil. Spoon 1 teaspoon over each avocado portion, adding more at the table if desired.

Notes

• Keep the chili crunch concentrated on the avocado so its chile and aromatics do not overwhelm the fresh truffle on the eggs.

Kimchi

A small portion of fermented cabbage adds acidity and crunch against the rich eggs and avocado.

Ingredients

• 1 cup napa cabbage kimchi, without meat or meat stock, optional

Instructions

1. Cut any large pieces of kimchi into bite-size lengths.
2. Let excess brine drain briefly, then portion alongside the eggs and avocado rather than over the truffle.

Notes

• Use about ¼ cup per bowl, keeping enough brine to retain its juiciness without flooding the greens.

Overall Timing / Workflow

The greens can wait briefly, but scrambled eggs and freshly shaved truffle are best served immediately.

Instructions

1. 0:00 — Wash and cut the chard, mix the braising liquid and clean the truffle.
2. 0:10 — Start cooking the greens. Meanwhile, portion the kimchi, whisk the eggs and set out four bowls.
3. 0:20 — Finish the greens with vinegar and keep warm over very low heat. Slice the avocados and stir the chili crunch.
4. 0:23 — Cook the eggs. While they cook, distribute the greens and avocado among the bowls.
5. 0:30–0:35 — Add the eggs, top the avocado with chili crunch, add kimchi if using, and shave the truffle over the eggs. Serve immediately.

Plating

Distinct sections let each bite combine the elements without blurring the two truffle treatments.

Instructions

1. Spoon a shallow bed of warm braised greens into each bowl, leaving excess braising liquid in the pan.
2. Place the eggs across the front and the avocado along the back or side. Add the optional kimchi in a separate small mound.
3. Spoon the chili crunch over the avocado and finish the eggs with a generous layer of fresh black truffle.

Leftover Path

Storing the elements separately preserves the greens' usefulness and keeps the crisp condiment from becoming soggy.

Instructions

1. Refrigerate cooked greens and eggs in separate airtight containers within 2 hours. Use the eggs within 2 days and the greens within 3–4 days.
2. Reheat greens with a splash of water until steaming. Reheat leftover eggs gently, covered over low heat, to 165°F; expect firmer curds.
3. For the best second breakfast, warm the leftover greens and cook fresh eggs, then add freshly cut avocado and chili crunch.
4. Store unused whole truffle dry in a small airtight container in the refrigerator, wrapped in fresh paper towel. Change the towel daily and use promptly. Keep kimchi and chili crunch according to their labels.