Poached egg, truffle, mushroom and speck brunch
This is a seriously indulgent brunch dish – treat yourself!
Ingredients per person:
- 2 slices of sourdough (we used charcoal sourdough), toasted
- 2 poached eggs
- 2 slices of speck
- 100g mixed wild mushrooms
- 1 tablespoon of garlic oil
- Drizzle of truffle oil
- 1 teaspoon of chopped chives
How to poach eggs:
Fill your pan with water about 3/4 of the way up, then bring to a gentle boil – somewhere just above simmering point.
Add white wine vinegar beforehand – two tablespoons of vinegar will do for a pan which comfortably fits 4 eggs.
Gently add the egg, dropping it in from just above the water level, not from a height.
These should only need two and a half to three minutes for the white to cook through, leaving the centre of the yolk hot but beautifully runny.
To test it, lift out of the water with a skimmer and gently prod the yolk.
There should be some resistance, but also some give, indicating softness on the inside
Remove gently from the pan and place on a couple of sheets of kitchen paper, to soak up the water.
To cook the mushrooms:
Clean and slice the mushrooms.
Heat the garlic oil in a frying pan and cook the mushrooms with a little salt until golden brown.
Place the toasted sourdough on a plate, top with the speck, mushrooms, followed by the eggs and drizzled with truffle oil and sprinkled with chives.