Bruschetta with Mushroom and Confit Egg
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Servings
4
Ingredients
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Mixed mushrooms
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2 tablespoons Truffle butter
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4 egg yolks
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4 pieces of toasted ciabatta or sourdough
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½ bunch / broadleaf parsley, finely chopped basil, or other herbs of your choice
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4 small cocottes
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Italian sea salt
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Fresh pepper
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Truffle Olive Oil
Directions
Mushrooms
Start by cleaning the mushrooms. Use a stiff brush to remove any dirt and cut off the root. Wipe away any remaining impurities with a damp cloth.
Slice the mushrooms into thin pieces.
Heat a pan over high heat and add a generous knob of truffle butter.
Once the butter is hot, add the sliced mushrooms. Sauté them until they turn golden and become slightly crispy.
Season the mushrooms with sea salt and freshly ground pepper to taste.
Transfer the sautéed mushrooms to a bowl to keep them warm.
Confit Egg Yolks
Preheat your oven to 65 degrees Celsius (149 degrees Fahrenheit).
In individual ovenproof cocottes, drizzle a small amount of truffle oil.
Carefully separate the egg yolks from the whites and place each yolk in a separate cocotte.
Cover the egg yolks completely with truffle oil.
Place the cocottes in the preheated oven and set the timer for 30 minutes.
After 30 minutes, check the egg yolks. They should feel firm but not hard when gently pressed with a finger. If they are still too runny, give them an additional 10-15 minutes.
Once done, the confit egg yolks can be prepared in advance and kept in the oil until you're ready to use them.
Serving
Toast the bread slices on a hot grill pan or a garden grill until they have a nice, crispy texture.
Arrange the toasted bread slices on separate plates and drizzle them with a bit of truffle oil.
Spread the sautéed mushrooms evenly on top of the bread slices.
Place one confit egg yolk on each bread.
Season with sea salt and freshly ground pepper from a grinder.
Garnish with chopped herbs for added flavor and visual appeal.
If desired, drizzle a little more truffle oil over the entire dish.
Serve your delicious mushroom toast with confit egg yolks while it's still warm and enjoy!
