Wild mushrooms & truffle with duck egg on toast

Wild mushrooms & truffle with duck egg on toast

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

This is what I call a satisfying breakfast!

To make this properly, you must keep the egg in a sealed container with the truffle for at least a week. The egg will take on the aroma of the truffle, giving it a wonderful flavour. Proper earthy food. The aroma comes back to me often – I just love it.

Ingredients

Quantity Ingredient
olive oil
2 garlic cloves, finely sliced
500g wild mushrooms, cleaned
sea salt
freshly ground black pepper
4 duck eggs
4 thick slices of sourdough
1 whole garlic clove
extra-virgin olive oil, to drizzle
fresh black truffle shavings

Method

  1. Heat a good glug of olive oil in a pan and gently fry the sliced garlic for a minute, then increase the heat, add the mushrooms and fry for about 5 minutes until they are tender and all the moisture has been absorbed. Season with sea salt and plenty of freshly ground black pepper.
  2. Meanwhile, heat some more oil in another frying pan over a high heat and fry the duck eggs so that the edges of the whites become really crispy.
  3. Toast the bread, rub with a little of the whole garlic and drizzle with extra-virgin olive oil.
  4. Pile the mushrooms onto the toasts, top each with a fried egg and finish with some shavings of fresh black truffle and a drizzle more of extra-virgin olive oil.
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