Sautéed mushrooms and a few drops of truffle-flavored olive oil give simple poached eggs a decadent twist.
Ingredients
- 400 grams selection of mushrooms, sliced
- 3-4 cloves garlic, sliced
- 3 tablespoons truffle-infused extra virgin olive oil
- 3 tablespoons extra virgin olive
- 8 large organic free-range eggs
- 1/4 cup milk of choice
- 4 slices gluten free sourdough
- 1/4 cup Italian parsley, roughly chopped
- 4 sprigs thyme
- salt and pepper
Serves: 4
Method
Preheat oven to 180ºC.
Place mushrooms and garlic into an ovenproof dish. Drizzle with the truffle oil and half the olive oil. Season with salt and pepper. Roast in the oven for 15-20 minutes or until golden brown.
Meanwhile, crack eggs into a bowl. Add milk and season with salt and pepper. Whisk for 30 seconds until light and fluffy.
Place a medium frypan over medium heat. Heat remaining olive oil. Add eggs and cook gently, pulling outer edges inwards using a spatula until just cooked.
Serve eggs on top of toasted sourdough. Top with roasted mushrooms. Garnish with parsley and thyme.
Recipes & photography from A Taste Of Eden
by Eden Health Retreat
edenhealthretreat.com.au
