Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream

February 5, 2010

Poached eggs with shiitake mushrooms and white truffle creamMushrooms. This is what comes to mind when I think about my beloved friend Sky Pape.

Mushrooms. That’s what Sky orders whenever we manage to steal a little time away from our hectic lives to have dinner together. Whether it be roasted portobello mushrooms tossed in a salad, porcini mingling with fresh pasta, or flatbreads adorned with wild mushrooms and aged cheeses, if mushrooms are on the menu, I know that’s what she’s ordering.

Sky is an extraordinary artist. For her latest drawings, Water Works: Surface Tension, she worked on the floor and blew ink through tubes and funnels onto handmade papers from Japan, Korea and Nepal. Sky “breathes life” into each drawing to create “forms and lines that divulge our connectedness with nature, a reminder of our shared fragility.”

Today, her new drawings are being unveiled at the June Kelly Gallery in New York City. They will be on exhibit there until March 9. Then Sky packs up her bags and boards a plane to begin a month-long residency at the Rockefeller Foundation’s Bellagio Center in Italy.

To congratulate her for her abundant achievements still so near to the dawn of 2010, I could present Sky with a huge bouquet of roses. But I’d much rather create a dish for her.

Mushrooms. Let’s start with plump shiitake mushrooms, pan-roasted in a pat of butter. Let’s serve them with wilted arugula and crispy slices of sourdough bread. Let’s crown them with farm-fresh poached eggs. And, as a last touch, let’s drizzle the whole thing with a white truffle cream made with Gourmet Attitude’s deep and intensely flavorful Tartufata.

It’s a tall order, but I hope I was able to “blow life” into this recipe! One thing’s for sure, though: I certainly blew love into it! The mere thought of this dish makes me smile and celebrate the beauty of Sky’s spirit, the exquisiteness of her work and her penchant for those irresistible fungi: mushrooms!

Bonny Doon Vineyard – Ca’ Del Solo Dolcetto 2007 ($22)

Last week, I received my D.E.W.N. box, the precious package that Bonny Doon Vineyard ships to its club members several times a year. As I read the winemaker’s (aka the relentlessly creative Randall Grahm’s) note for the two new wines I received, it immediately occurred to me that the 2007 Ca’ Del Solo Dolcetto would be the perfect match for today’s recipe. That night, I decanted a bottle as recommended and served it with the poached eggs.

The wine was all that I wanted it to be! Ruby red, delicately complex, with juicy fruit notes and earthy tones, the 2007 Dolcetto was light enough not to overpower the dish and yet picked up on the flavor of the mushrooms and truffles. A perfect and harmonious marriage, and a wine we continued to sip long after our plates had been licked clean!

Poached eggs with shiitake mushrooms and white truffle cream

This dish is an obvious choice for brunch, but I also love to serve it for a light dinner with baby potatoes pan-roasted in a little brown butter and olive oil, and a crisp mesclun salad. The only problem is, we always want seconds!

Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream

serves 4
active time: 45 min

For the white truffle cream

  1. 3/4 cup vegetable stock
  2. 1 1/4 cups heavy cream
  3. 1/8 teaspoon sea salt
  4. 1 tablespoon Tartufata or white truffle cream

For the balance of the ingredients

  1. 1 tablespoon unsalted butter
  2. 4 large shiitake mushrooms – stemmed
  3. 1 tablespoon extra virgin olive oil
  4. 3 oz (85gr) baby arugula
  5. sea salt to taste
  6. freshly ground black pepper to taste
  7. 1/4 cup distilled white vinegar
  8. 4 large eggs
  9. 4 – 1/2” thick slices whole grain or regular sourdough country bread – cut in 3” rounds with a cookie cutter

  1. Step 1: Place the stock, cream and salt in a medium saucepan. Stir well and heat over medium-high heat. Once the mixture reaches boiling point, reduce heat to medium and simmer for about 15 minutes until the mixture has reduced by 2/3rds and has slightly thickened. Remove from heat, whisk in the Tartufata/white truffle cream until well blended. Transfer to a bowl, set aside and cool.
  2. Cook’s note: The sauce can be made up to one day ahead and refrigerated (after one day, the truffle cream starts losing its flavor). Bring to room temperature before serving. The sauce doesn’t need to be reheated before serving.
  3. Step 2: Heat a large non-stick skillet over high heat. Add the butter. Once the butter has melted, reduce heat to medium-high and add the mushrooms gill-side down. Sauté for 2 to 3 minutes until golden-brown while applying a little pressure to the mushrooms with a fork or small spatula as they cook (this is to ensure even browning). Flip the mushrooms and sauté until golden-brown on the other side, continuing to apply a little pressure. Transfer to a plate and sprinkle with salt and pepper to taste.
  4. Step 3: Return the pan to the heat. Add the olive oil and the arugula. Toss well and quickly toss the arugula for about 30 seconds to 1 minute until barely wilted. Transfer to a bowl and sprinkle with salt and pepper to taste.
  5. Step 4: Fill a medium saucepan with 3” to 4” of water. Bring to a boil. Once boiling, stir in the vinegar and reduce heat to medium-high so you have a good boil, but not a roaring boil. Break four eggs into four separate small bowls and tip each egg onto itself in the boiling water, working as quickly as you can. Boil the eggs for 2 1/2 to 3 minutes (depending on how firm you like your egg whites to be). As soon as the eggs are done, scoop them out with a slotted spoon and drain them on paper towels. Repeat with the balance of the eggs. (You can trim the uneven edges of each egg to make a clean shape if you’d like, but I don’t do this because I don’t like to waste any part of my beautiful eggs!)
  6. Step 5: To assemble the dish — Quickly toast the bread under a broiler until golden-brown on both sides. Place each slice in the center of a plate. Top with a spoonful of the wilted arugula, a mushroom cap (gill-side up) and a poached egg. Drizzle the white truffle cream on top of the eggs and around the plates. Sprinkle with plenty of freshly ground black pepper and serve immediately.

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Here’s another gourmet breakfast recipe: Ricotta pancakes with apple-Calvados syrup.

Breakfast, brunch, poached eggs
© 2011 Viviane Bauquet Farre Food & Style NY LLC

Disclosure: I received unsolicited free samples from Gourmet Attitude — but would not have featured them here if I didn’t think their products were outstanding.

Eggs Benedict

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 34 comments… read them below or add one }

Marc Farre February 5, 2010 at 4:39 pm

So beautifully delicious that my stomach wants to cry…!

Can we have this tomorrow night?

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Melody Fury February 5, 2010 at 5:47 pm

How gorgeous! You’re still in time to submit this to Battle Mushrooms! Today’s the deadline. http://www.gourmetfury.com/beet-n-squash-you/

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Divina February 6, 2010 at 4:27 am

This is another elegant dish. Can I eat this for breakfast even with the truffle cream? I think I should break the rules and I should. I love mushrooms and their earthy flavor.

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Julia Douglass February 6, 2010 at 3:45 pm

Oh my God!!!!! That looks aMAZING!!!! Am going to make this week! Thanks!

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Sky Pape February 6, 2010 at 6:33 pm

The mighty truffle! I can’t wait to taste this.

V, you are wonderful beyond words. Thank you for the incredible compliments and honor. I’m floored. And hungry! And drooling! xoxo Sky

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Dana Treat February 6, 2010 at 7:39 pm

I mean, for real? Is that the most perfect poached egg in the world? I have an egg poacher and even so, mine never look that perfect. What a kind friend you are – creating such a beautiful and delicious dish. It is a real tribute to her. And now, will you be my best friend? :)

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Tokyo Terrace February 7, 2010 at 11:59 pm

How beautiful! I love this recipe. Poached eggs might be my favorite food. I never realized it before this year, but I am totally obsessed with the creamy, rich yolk and the delicate appearance poached eggs bring to a dish. This is gorgeous!

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Tiffany @ The Garden Apartment February 8, 2010 at 9:12 am

Wow, what a wonderful recipe. I would much rather have a recipe specially created for me than a bouquet of flowers any day. The combination of ingredients sounds divine.

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oysterculture February 8, 2010 at 9:22 am

This is my idea of perfection! Wow, i need to try this – poached eggs are a favorite.

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wifsie February 8, 2010 at 2:40 pm

Yum! So tempting! You are a creative delight. Can’t wait to tweet this!

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My Man's Belly February 9, 2010 at 1:59 pm

This looks simply divine. Since Eggs Benedict is one of my favorite dishes, I love variations on the classic. This one looks like it could become the new standard for EB.

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tastyeatsathome February 9, 2010 at 2:17 pm

This looks and sounds absolutely amazing.

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Claudia February 10, 2010 at 6:35 pm

This is one elegant exquisite dish. My hat goes off to you and I am wishing it was on my table.

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Monique February 11, 2010 at 8:21 am

The most perfect poached egg I have ever seen~

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Fuji Mama February 17, 2010 at 1:39 pm

Poached eggs make me uber happy. I can only imagine how delicious they taste paired with arugula and white truffle cream (gulp!). I’m going to have to try this. My hubby’s birthday is coming up soon and I’m thinking this might make for a perfect surprise breakfast!

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Alina April 6, 2010 at 3:25 pm

What an exquisite, royal dish! Honestly, I’ve been looking at the photos for 10 minutes as if it were a work of art! Actually it is a work of culinary art!

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Chris July 18, 2010 at 9:56 am

Wow! As I read this on a leisurely Sunday morning, I want this in front of me to eat! Amazingly beautiful with delicious flavors.

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yemek oyunları November 19, 2010 at 3:40 pm

People want good food all the time, and that is a good thing for restaurateurs.

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Kim - Liv Life March 27, 2011 at 11:58 am

Simply beautiful! I sometimes lack the patience to put something so nice together, but this one looks SO worth it! Nicely done.

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Elle April 22, 2011 at 11:33 am

I NEED THIS!

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Donna Ford April 25, 2011 at 9:41 am

Viviane the photo is so beautiful and it looks to pretty to eat! I can’t wait to make it! :)

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Eli May 5, 2011 at 7:25 pm

V!!!!!!! Your preparation of eggs Benedict is the best I’ve ever seen. You know it’s been a while since you’ve invited us over…I’m willing to trade the biscotti you owe me for this! Eli

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Gourmantine March 2, 2012 at 8:28 am

Fantastic twists on Eggs Benedict and the eggs are poached just perfectly!

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lisaiscooking March 2, 2012 at 8:43 am

Just saw this on Pinterest. Beautiful! Now, I’m starving–and trying to figure out how this can be my breakfast.

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Viviane March 3, 2012 at 4:10 pm

Lisa! You’re so funny… How was breakfast?

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Grubarazzi (@Grubarazzi) March 2, 2012 at 10:20 am

This is so absolutely stunning. I could just eat my computer screen right now. What a lovely gift for your friend.

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Viviane March 3, 2012 at 4:10 pm

Thank you Grubarazzi!

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Madison Smith March 2, 2012 at 10:56 am

These pictures are SO beautiful! Obviously the recipe sounds delicious but it’s the pictures that make my mouth water! Wow…looking forward to perusing your site. I found you on Foodbuzz!

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Viviane March 3, 2012 at 4:11 pm

Madison, Thank you so much for stopping by and for your kind words. I hop you had a nice visit.

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Kiri W. March 2, 2012 at 1:37 pm

What a gorgeous, delicious sounding dish! I have never poached an egg, but I always love it when I am served one. Gorgeous creation!

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Viviane March 3, 2012 at 4:11 pm

Kiri, I see poached eggs in your future :) Thank you for your kind words!

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ileana March 2, 2012 at 3:30 pm

So beautiful!

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Two Little Chefs March 2, 2012 at 5:23 pm

Oh my goodness…this looks like HEAVEN to me….ahhh…seriously…

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Lori Lynn March 3, 2012 at 5:06 pm

Just saw it on Zenspotting. Fabulous as usual Viviane.
LL

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