Let me guess, you are organizing a brunch this Sunday and you want to impress your friend with a easy and tasty recipe? At Gourmet Attitude we have the solution! Try this Poached eggs with mushrooms, Aragula and White truffle cream recipe from our friends at Food & Style blog, it will hit the nail on the head ;)
active time: 45 min
- 3/4 cup vegetable stock
- 1/8 teaspoon sea salt
- 1 tablespoon Tartufata or White truffle cream
For the balance of the ingredients
- 4 large shiitake mushrooms – stemmed
- 1 tablespoon extra virgin olive oil
- 3 oz (85 g) baby arugula
- sea salt to taste
- freshly ground black pepper to taste
- 1/4 cup distilled white vinegar
- 4 extra large eggs
2. Cook’s note: The sauce can be made up to one day ahead and refrigerated (after one day, the truffle cream starts losing its flavor). Bring to room temperature before serving. The sauce doesn’t need to be reheated before serving.
3. Heat a large non-stick skillet over high heat. Add the butter. Once the butter has melted, reduce heat to medium-high and add the mushrooms gill-side down. Sauté for 2 to 3 minutes until golden-brown while applying a little pressure to the mushrooms with a fork or small spatula as they cook (this is to ensure even browning). Flip the mushrooms and sauté until golden-brown on the other side, continuing to apply a little pressure. Transfer to a plate and sprinkle with salt and pepper to taste.
4. Return the pan to the heat. Add the olive oil and the arugula. Toss well and quickly toss the arugula for about 30 seconds to 1 minute until barely wilted. Transfer to a bowl and sprinkle with salt and pepper to taste.
5. Fill a medium saucepan with 3″ to 4″ of water. Bring to a boil. Once boiling, stir in the vinegar and reduce heat to medium-high so you have a good boil, but not a roaring boil. Break the eggs into four separate small bowls and tip each egg onto itself in the boiling water, working as quickly as you can. Boil the eggs for 2 1/2 to 3 minutes (depending on how firm you like your egg whites to be). As soon as the eggs are done, scoop them out with a slotted spoon and drain them on paper towels. Repeat with the balance of the eggs. (You can trim the uneven edges of each egg to make a clean shape if you’d like, but I don’t do this because I don’t like to waste any part of my beautiful eggs!)
6. To assemble the dish — Toast the bread under a broiler until golden-brown on both sides. Place each slice in the center of a plate. Top with a spoonful of the wilted arugula, a mushroom cap (gill-side up) and a poached egg. Drizzle the white truffle cream on top of the eggs and around the plates. Sprinkle with plenty of freshly ground black pepper and serve immediately.
Text and photographs © 2016 Viviane Bauquet Farre - Food and Wine blog.