Poached eggs with Shiitake Mushrooms, Wilted Arugula, and White Truffle Cream

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When you feel like a fancy breakfast/brunch. I used a new trick to poach my eggs. I put them in a mug with some water and microwaved them for about 30-45 secs until the white is set. It took a little bit of adjusting to get the right time, but I couldn’t believe how nice they came out. Way easier than boiling water and watching your egg just fall apart.

Poached eggs with Shiitake Mushrooms, Wilted Arugula, and White Truffle Cream

Serve 2

45 minutes

Ingredients:

3/4 cup stock (chicken or vegetable)

1 1/4 cup heavy cream

2 tsp. white truffle oil

1 Tbsp. butter

4 large shiitake mushrooms

1 Tbsp. olive oil

1 cup packed baby arugula

4 slices whole grain bread

4 poached eggs

Directions:

Place stock, cream, and salt into medium saucepan. Stir well and heat over medium-high heat. When mixture begins to boil reduce heat and simmer for 15 minutes, until mixture has reduced and thickened. Remove from heat and whisk in truffle oil. Set aside. Heat large skillet over medium-high heat. Add the butter. Place mushrooms gill side down. Saute for 2 to 3 minutes until golden brown. Flip the mushrooms and sauté for another 2 minutes till brown. Add salt and pepper. Set aside. Return pan to heat. Add olive oil and arugula. Toss quickly and add salt and pepper. Cook for 30 seconds till wilted. Toast whole grain bread and cut into 3’’ rounds. To assemble place toast on plate, then arugula, shiitake mushroom and poached egg and drip truffle sauce on top and some freshly cracked black pepper.

Inspired by Food and Style

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