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
Ingredients
- 40g unsalted butter
- 200g mushrooms, sliced
- truffle oil, to taste
- 1tbsp white wine vinegar
- 1egg
- 1thick slice sourdough
- fresh truffle (optional)
Instructions
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.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.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.