(Soft Eggs with Mushrooms and Truffle Oil)
Adapted from This Recipe
~from Savoring Time in the Kitchen
Serves 4 people
5 eggs, extra large
1 lb crimini mushrooms, washed and sliced thin
8 oz frisee (curly endive) lettuce, washed and spun
1 tsp chives, minced
1 cup Japanese breadcrumbs, ground fine
1 oz sherry vinegar
2 oz extra virgin olive oil
6 oz butter, unsalted
to taste sea salt
1 oz black or white truffle oil
Salt and Pepper to taste
Olive oil for frying *See note for alternative to deep frying below.
4 slices brioche or baguette (optional)
Put the oil into a deep pot and heat to about 350 degrees. *See note below for alternative to deep frying.
Bring a covered pot of salted water to a boil over high heat.
Fill a medium bowl with ice water.
Place four eggs into the boiling water, cover and cook for exactly 5 minutes and 45 seconds. Remove the eggs and submerge into the bowl of ice water. This will stop the eggs from cooking any further, resulting in eggs that have cooked whites and raw yolks.
While the eggs are cooling, take the remaining raw egg and crack into a small bowl. Add a teaspoon of water and salt to taste, whisk together.
Place the breadcrumbs into a separate bowl.
Start to peel the eggs carefully, placing them on a paper towel to drain some of the water.
Begin breading the eggs by taking them one at a time and placing first into the breadcrumbs, then place into the egg wash, then back into the breadcrumbs. Place the eggs in the refrigerator until needed.
Place a medium-sized sauté pan over high heat, add the butter, melt, add the mushrooms and sauté. Season with salt and pepper to taste and sauté until golden brown. Add the chives and half of the frisee, vinegar and olive oil. Stir until frissee is warmed.
Put the remaining half of frisee into a medium sized mixing bowl. Pour the mushrooms/frisee mixture into the bowl and toss together.
Fry the eggs in the oil for about 45 seconds.
Divide the salad into four salad bowls, top with a fried egg. Drizzle truffle oil over the egg and then season with the sea salt. Serve with toasted brioche or baguette.
*Note: You could use a soft poached egg and sprinkle toasted panko crumbs over the top of the salad rather than deep frying the egg, if desired.