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

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

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.

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!

Food & wine pairing: Burgundy, Pinot Noir with mushroom & white truffle Benedict

Red wine icon
A red wine with earthy notes, like a Pinot Noir from Burgundy or a Dolcetto d’Alba from Piedmont, is sublime with the mushrooms and truffle cream!

Shiitake mushrooms

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 (85 g) baby arugula
  5. sea salt to taste
  6. freshly ground black pepper to taste
  7. 1/4 cup distilled white vinegar
  8. 4 extra 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 two thirds 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 the 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 — 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.

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

Breakfast, brunch, poached eggs

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  • Reply Lori Lynn March 3, 2012 at 5:06 pm

    Just saw it on Zenspotting. Fabulous as usual Viviane.

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

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

  • Reply ileana March 2, 2012 at 3:30 pm

    So beautiful!

  • Reply 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!

    • Reply Viviane March 3, 2012 at 4:11 pm

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

  • Reply 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!

    • Reply 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.

  • Reply 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.

    • Reply Viviane March 3, 2012 at 4:10 pm

      Thank you Grubarazzi!

  • Reply 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.

    • Reply Viviane March 3, 2012 at 4:10 pm

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

  • Reply Gourmantine March 2, 2012 at 8:28 am

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

  • Reply 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

  • Reply 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! 🙂

  • Reply Elle April 22, 2011 at 11:33 am


  • Reply 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.

  • Reply yemek oyunları November 19, 2010 at 3:40 pm

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

  • Reply 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.

  • Reply 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!

  • Reply 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!

  • Reply Monique February 11, 2010 at 8:21 am

    The most perfect poached egg I have ever seen~

  • Reply 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.

  • Reply tastyeatsathome February 9, 2010 at 2:17 pm

    This looks and sounds absolutely amazing.

  • Reply 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.

  • Reply wifsie February 8, 2010 at 2:40 pm

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

  • Reply 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.

  • Reply 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.

  • Reply 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!

  • Reply 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? 🙂

  • Reply 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

  • Reply Julia Douglass February 6, 2010 at 3:45 pm

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

  • Reply 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.

  • Reply 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/

  • Reply 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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