Truffle mushroom toast

Truffle mushroom toast

In this elegant brunch dish, mushrooms are fried in butter until golden then laced with a whisper of truffle oil and topped with an oozing poached egg
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    Melt half the butter in a large frying pan over a medium heat until it foams. Add the mushrooms, turn up the heat and fry for 4-5 mins, or until just cooked and slightly golden. Remove from the heat, season and add a splash of truffle oil to taste.
  2. Step 2

    Meanwhile, bring a deep pan of water to a simmer, stirring in the vinegar. Stir a whirlpool in the water and crack in the egg, cooking for 3-4 mins or until the white is firm. Remove with a slotted spoon and drain.
  3. Step 3

    Toast the bread and spread with the remaining butter. Pile the mushrooms high on top and add the poached egg. If you can get fresh truffle, grate a generous amount on top.