ARTISAN SOURDOUGH WITH POACHED EGG AND WHITE TRUFFLE BUTTER CREAM

Serves 1

Ingredients:

• 1 large artisan sourdough roll
• 1 teaspoon of White Truffle Butter Cream
• 120g sliced mushrooms (such as button or cremini)
• 1 spring onion, chopped
• 1 egg
• Salt and pepper to taste
• Green leaves and fresh chives

Instructions:

Heat a skillet over medium heat. Spread White Truffle Butter Cream on one side of the sourdough roll.

Place the sourdough roll, buttered side down, on the skillet. Toast until golden brown and crispy on the bottom, then flip and toast the other side. Remove from heat and set aside.

In the same skillet, add a little more truffle butter cream if needed. Add the sliced mushrooms and chopped spring onion. Sauté until the mushrooms are tender and lightly browned, and the onions are soft.

While the mushrooms are cooking, prepare the poached egg. Bring a pot of water to a gentle simmer. Crack an egg into a small bowl or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center of the whirlpool. Poach for about 3-4 minutes, until the egg whites are set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.

Place the toasted sourdough roll on a plate. Top with the sautéed mushrooms and spring onions.

Carefully place the poached egg on top of the mushrooms. Season with salt and pepper to taste. Serve with green leaves and chives