2 large free-range, organic eggs
1 fresh black truffle
2 thick slices sourdough or Ciabatta bread
Extra virgin olive oil
2 cloves garlic, peeled
2 handfuls shitake and Swiss brown mushrooms
Knob unsalted butter
2 Tbsp olive or canola oil
30g mild and creamy blue cheese
Handful mixed salad leaves
5g extra fresh black truffle for garnish
Sea salt and freshly ground black pepper
Place truffle in a Tupperware container along with 2 uncooked eggs in their shells and store in the fridge for 2-3 days.
Pre-heat oven to 180°C.
Place slices of bread on a baking tray and drizzle with a little extra virgin olive oil (EVOO) then grate 1 garlic clove over each piece using a fine microplane (or use a standard garlic mincer), spread garlic pulp over bread, then toast in the oven for 12-15 minutes or until golden brown and crunchy. Keep warm.
While bread is toasting in the oven add 1 tablespoon of EVOO into a frying pan, add 1 generous knob of butter, warm gently over medium-high heat, add the mushrooms and toss in the melting oil/butter along with a pinch of crushed sea salt flakes for 2-3 minutes until mushrooms are soft, toss the pan frequently to coat and cook evenly. Turn out onto a plate.
Warm 2 tablespoons olive or canola oil in a non-stick frying pan over low heat, crack the eggs into the pan and fry over low-medium heat until whites are set and yolk is cooked as per your liking.
To assemble, spread blue cheese over warmed toasts then top with salad leaves, add the cooked mushrooms and finally top with the fried truffle egg. Serve warm with an extra microplane grating of fresh truffle or a few very fine truffle slices, a sprinkling of crushed sea salt flakes and a generous amount of freshly ground black pepper over the top of each dish and serve with extra finely grated parmesan.
Credits: Katie Quinn Davies
Photo Credits: Katie Quinn Davies