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
- Serves: 1 person
- 40g unsalted butter
- 200g mushrooms, sliced
- truffle oil, to taste
- 1tbsp white wine vinegar
- 1thick slice sourdough
- fresh truffle (optional)
Step 1Melt 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 2Meanwhile, 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 3Toast 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.