Fried Eggs With Foraged Mushrooms And Black Truffle Salt Recipes

HERBED ROASTED MUSHROOMS WITH FRIED EGG

Steps:

• Heat the oven to 450 degrees F and arrange a rack in the middle.
• Combine mushrooms, 3 tablespoons oil, and rosemary on a baking sheet, season with salt and freshly ground black pepper and toss to coat. Place in oven and roast until mushrooms are shrunken, and browned about, 20 minutes. Drizzle with 1 tablespoon of the balsamic and toss to coat. Scatter half of the Parmesan on the pizza. Discard rosemary and arrange mushrooms on top. Distribute ricotta across top and drizzle with remaining Parmesan and a little extra olive oil.
• Bake until crust is browned, cheese is melted, about 20 minutes. Meanwhile, heat a small frying pan medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry. Carefully add remaining 3 tablespoons balsamic vinegar and cook until vinegar is reduced and syrupy. Place egg on top of pizza, drizzle balsamic reduction over pizza, and serve.

FRIED EGGS WITH TRUFFLES

Steps:

• In a saucepan, heat the extra-virgin olive oil. Fry the eggs sunny-side up. Season the eggs with salt, and plate. Sprinkle the truffle shavings on top and serve immediately.

FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL

Steps:

• In a bowl, whisk the eggs and water;.
• Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
• Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
• Season with salt and pepper; transfer to plates.
• Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

FRIED EGGS WITH GREENS AND MUSHROOMS

Steps:

• Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
• Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
• Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Drizzle with sage-chile butter. Garnish with cheese.

FRIED EGGS WITH FORAGED MUSHROOMS AND BLACK TRUFFLE SALT

Steps:

• Heat the oil in a medium-large skillet over medium-high heat. Add the onion and sauté until slightly softened, about 3 minutes. Add the mushrooms and sauté until tender, about 4 minutes. Stir in the parsley, a pinch of truffle salt, and a grinding of pepper. Transfer to a bowl and keep warm.
• Wipe out the skillet and put over medium heat. Add the butter to the pan and cook until melted and foamy. Crack the eggs into the hot butter and fry until the whites are almost completely set and the yolks are still runny, 2 to 3 minutes. Turn with a spatula, if desired.
• Serve by putting a piece of toast on each of two plates. Spoon the mushrooms over the toast. Top with the eggs and season the eggs with the remaining pinch of salt, and some pepper, if you want.