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Poached eggs - White Truffle Cream


For the white truffle cream: 
- 3/4 cup vegetable stock
- 1 1/4 cups heavy cream
- 1/8 teaspoon sea salt
- 1 tablespoon White Truffle Cream

For the balance of the ingredients:
- 4 – 1/2″ thick slices whole grain or regular sourdough country bread cut in 3″ rounds with a cookie cutter
- 1 tablespoon unsalted butter
- 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


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 ;)

- Place the stock, cream and salt in a medium saucepan. 

- Stir well and heat over medium-high heat. 

- Once the mixture reaches boiling point, reduce heat to medium and simmer for about 15 minutes until the mixture has reduced by two thirds and has slightly thickened. Remove from heat, whisk in the Tartufata White truffle cream until well blended. 

- Transfer to a bowl, set aside and cool. 

- 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. 

- 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. 

- 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. 

- 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!) 

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. 

Enjoy :) !

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