This truffled sunny side up is such a simple and delicious pairing to enjoy for breakfast, brunch or Sunday lunch. Silky egg yolk, mouthwatering TRUBEL white truffle butter and toasted Sourdough; what's not to like?!
Yields 1 toastie
Prep time: 2mins, cooking time: 3mins, Total time: 5mins
Notes / tips
- Use the best-quality eggs you can afford; the better the quality, the better the flavour. You can tell whether an egg is fresh by cracking it on to a saucer. If the yolk stands up and the white isn't watery, it's fresh. The simplest way to store eggs is in the box you buy them in. Keep them away from anything strong-smelling, like fish.
- Mushrooms: your choice really. Chestnut and button mushrooms will take slightly longer than woodland and wild to sauté.
- 1 good large egg
- 2 mushrooms of your choice, sliced (see notes above)
- 2 tbsp White Truffle Butter
- Pepper to taste
- Sourdough bread to serve
- Grated Parmesan cheese (optional)
- Fresh dill to garnish
- In a large pan heat a tbsp of white truffle clarified butter over medium heat.
- Add sliced mushrooms and cook for a 2-3 minutes until tender, depending on the hardiness of the mushrooms.
- Remove the mushrooms from the frying pan into a bowl.
- Add a tbsp (or 2) of white truffle clarified butter into the same pan and carefully crack the egg into the pan so the yolks don’t break. Cook for 3-4mins on low heat while basting using the butter oils onto the cooking egg. Remove the eggs.
- Using the oils from the pan, toast the sourdough.
- Slide the sunny side up eggs on to the toast and top with the mushrooms. Season and finish with shaved Parmesan, fresh dill and a tea spoon of melted white truffle clarified butter as an option.
Simple dishes can be amazing too. A couple of ingredients with just one special addition turn it into a gourmet dish. That special addition is TRUBEL White truffle butter.