Gourmet Mushroom and Poached Egg Toast with Sticky Balsamic Premium Truffle
Gourmet Mushroom and Poached Egg Toast
Sticky Balsamic
2
10 minutes
15 minutes
Breakfast
Medium
Weekend brunch, light lunch, sophisticated breakfast
Indulge in this gourmet mushroom and poached egg toast, a perfect blend of comfort and fine dining. Earthy field mushrooms and creamy poached eggs are elevated by the rich flavors of Sticky Balsamic Premium Truffle, making it an extraordinary brunch experience.
Ingredients
- 2 slices artisan sourdough bread, thick
- 200 g field mushrooms, sliced
- 2 tablespoons Extra Virgin Olive Oil
- 2 cloves garlic, minced
- Salt
- freshly ground black pepper
- 2 fresh free-range eggs
- 1 tablespoon white vinegar
- Pinch of salt
- 60 ml Sticky Balsamic Premium Truffle
- 80 g feta cheese, crumbled
- 2 tablespoons fresh chives, finely chopped
- Extra Virgin Olive Oil, for drizzling
Directions
Heat olive oil in a large pan over medium-high heat. Add sliced field mushrooms and cook for 5-6 minutes until golden and tender. Add minced garlic in the last minute, season with salt and pepper. Set aside and keep warm.
Toast sourdough slices until golden and crispy on both sides.
Bring a pot of water to gentle simmer, add vinegar and salt. Create a gentle whirlpool with a spoon, crack each egg into a small bowl and slide into the water. Poach for 3-4 minutes for runny yolks. Remove with slotted spoon.
Place toasted sourdough on plates. Top with warm sautéed mushrooms, crumbled feta cheese, and carefully place poached egg on top.
Generously drizzle the truffle balsamic over and around the toast.
Sprinkle with fresh chives and a light drizzle of extra virgin olive oil.