Not only is the dish sexy and beautiful, it’s unbelievably delicious!
It’s a little bit of work, with a couple of sweaty moments, but certainly one of the best tasting things I’ve ever put in my mouth.
I picked this bottle of loveliness up on a very pleasant visit to the Truffle Cafe at Pike Place Market during last summer’s International Food Blogger’s Conference.
I’m pretty sure there was wine tasting involved, as well.
Note to guys: THIS dish, with some freshly squeezed orange juice, and a single red rose in a vase…makes for an extremely romantic breakfast-in-bed.
Cut a 6-in by 6-in square of plastic wrap, lay it on a flat surface, and spray lightly with cooking spray.
Line a small bowl or ramekin with the oiled plastic wrap. Crack a single egg into the bowl, and top with a sprinkle of truffle salt.
Bring the four corners of the wrap together, tie them with string, or a bread wrap to form a packet , and chill for several hours or overnight.
Roast your mushrooms according to this recipe, and keep warm.
Bring a small pot of water to a simmer. Remove the egg pouch from the bowl and cook (still sealed) until whites are cooked through, 3 minutes.
Using a slotted spoon, transfer the egg packet into a bowl of ice water. Let cool 30 seconds.
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Arrange mushrooms on a small, warmed plate.
Carefully remove the plastic wrap from the egg, and gently place the egg on top of the mushrooms.
Sprinkle with a little fresh chopped cilantro, a grind or two of black pepper, and serve immediately.
If you really want to take this up a notch (and you’re a fan of the fishy eggs), a small dollop of caviar on top of these eggs is heavenly.
Pretty darn good with just some fried pork belly and toast, too!