Black Truffle Fried Egg with Mushrooms and Creamy Blue Cheese
For that special weekend breakfast.
3/4 cup whipping cream
1/2 cup shredded mozzarella cheese
1/4 cup soft goat cheese
1/4 cup cream cheese
2 medium leeks, white part only - washed thoroughly and sliced thinly
Short crust pastry for (9-inch) tart
Blind bake pastry at 180 degrees C degrees until light golden brown. Remove from oven.
Sauté white parts leeks in butter over medium heat until soft, 10-15 minutes.
Whisk together whipping cream, eggs and dash each salt and pepper.
Beat goat cheese, cream cheese, 1/2 teaspoon salt and pepper to taste until smooth.
Spread sautéed leak and shredded mozzarella cheeses over bottom of pastry. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all to 1 cm below crust rim. (note: Place tart pan on baking sheet to make handling easier and catch any overflow).
Bake at 180 degrees C until top is lightly browned, about 35 minutes. Set aside 10 minutes before cutting. Serve warm or at room temperature.
Note: can be made a day ahead and refrigerated.