What a lovely breakfast. I would like to take credit for this recipe but I can’t. I did, however, cook it because it looked so darn good and it’s been on my list of recipes to try for a while. This recipe can be found at Food & Style, Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream. It’s a nice blog and worth the time to check out. My major problem with the original recipe is the time limits are off significantly, specifically her statement that the truffle cream only takes 15 minutes to make. My hungry family can attest it took 45 minutes. So be warned before you try this recipe, add a lot more time into the recipe than the original recipe calls for. Also, we didn’t have any arugula so we used spinach instead. You may miss the bitterness and spice of the arugula but the spinach works wonderfully.
This really is a wonderful recipe. The truffle cream is divine and goes well with not only the egg and shiitake cap but the spinach, as well. The shiitake cap adds a little meatiness and texture to the dish. We would definitely cook this again.
For the white truffle cream
3/4 cup vegetable stock
1 1/4 cups heavy cream
1/8 teaspoon sea salt
1 tablespoon Tartufata or white truffle cream
For the balance of the ingredients
1 tablespoon unsalted butter
4 large shiitake mushrooms – stemmed
1 tablespoon extra virgin olive oil
3 oz (85g) baby arugula
4 large eggs
sea salt to taste
freshly ground pepper to taste
3 tablespoons white wine vinegar
4 – 1/2” thick slices whole grain or regular sourdough country bread – cut in 3” rounds with a cookie cutter
Place the stock, cream and salt in a medium saucepan. Stir well and heat over medium-high heat. Once the mixture reaches boiling point, reduce heat to medium and simmer for about 15 minutes until the mixture has reduced by 2/3rds and has slightly thickened. [This time limit is grossly incorrect. IF you have a significant flame or heat source MAYBE you can reduce this liquid by 2/3rds in 15 minutes but if you have that high of a heat source you run a serious risk of scalding or burning the cream. Instead over a medium flame it took me 45 minutes to reduce this liquid by 2/3rds.]
Remove from heat, whisk in the Tartufata/white truffle cream until well blended.
Remove from heat, cover and set aside so as not to form a skin on top and stay warm.
Heat a large non-stick skillet over high heat. Add the butter. Once the butter has melted, reduce heat to medium-high and add the mushrooms cap side down. Sauté for 2 to 3 minutes until golden-brown while applying a little pressure to the mushrooms with a fork or small spatula as they cook (this is to ensure even browning).
Flip the mushrooms and sauté until golden-brown on the other side, continuing to apply a little pressure.
Transfer to a plate and sprinkle with salt and pepper to taste. [This is another point with which I disagree with the creator. I suggest you remove the pan from the heat and let the mushrooms remain in the residual heat of the pan to stay warm until plating.]
Return the pan to the heat. Add the olive oil and the arugula. Toss well and quickly toss the arugula for about 30 seconds to 1 minute until barely wilted. Transfer to a bowl and sprinkle with salt and pepper to taste. [This method will work well. Nonetheless, while I despise microwave ovens, they will wilt spinach beautifully while maintaining all of its flavor and nutrients. I would suggest you put the spinach in a adequately sized bowl and heat for 30 seconds. The spinach will wilt and you can then add seasoning.]
Fill a wide saucepan with 4” of water. Bring to a boil. Once boiling, stir in the vinegar. Break an egg into a small bowl and tip it on itself into the boiling water. Repeat with the balance of the eggs, working as quickly as you can. Boil the eggs for 1 1/2 minutes to 2 minutes, depending on how done you like your eggs (at 1 1/2 minutes, the whites of the eggs will still be a bit wobbly. At 2 minutes, the whites will be more firm, but the yolks will still be runny). As soon as the eggs are done, scoop them out with a slotted spoon and drain on paper towels (you can trim the uneven edges of the egg to make a clean shape if you’d like, but I must say I don’t do this because I don’t like to waste any part of my beautiful eggs!). [In Breakfast, I showed you another alternative to poaching eggs which I prefer to the method used by the recipe creator. Instead of mojo de ago oil, use butter and don’t add any herbs. This method works extremely well and the poached egg is the correct size to fit the dish. Heat for 2-1/2 to 3 minutes, loosen the egg from the ramekin with a soft spatula and invert onto dish.]
While the eggs are poaching, toast the bread, cut the toast with a 3 inch round cutter and place in the middle of the plate. Top with a spoonful of the wilted spinach, a mushroom cap (gill-side up) and a poached egg.
Drizzle the white truffle cream on top of the eggs and around the plates.
Serve and Enjoy
Original Cook’s note: The sauce can be made up to one day ahead and refrigerated (after one day, the truffle cream starts losing its flavor). Bring to room temperature before serving. The sauce doesn’t need to be reheated before serving. [This is another step where the creator of this recipe and I disagree. The sauce should be reheated prior to serving.]