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Poached Egg, Truffle, Mushroom and Speck Brunch

Prep Cooking Serves
5 mins 5 mins 1 Adults

This is a perfect breakfast or brunch dish accompanied by our garlic and truffle flavoured oils.

Recipe by The Devilled Egg | Online Cookery School.

Ingredients

Per person:

Method

How to poach eggs:
  • Fill your pan with water about 3/4 of the way up, then bring to a gentle boil - somewhere just above simmering point.
  • Add white wine vinegar beforehand - two tablespoons of vinegar will do for a pan which comfortably fits 4 eggs.
  • Gently add the egg, dropping it in from just above the water level, not from a height.
  • These should only need two and a half to three minutes for the white to cook through, leaving the centre of the yolk hot but beautifully runny.
  • To test it, lift out of the water with a skimmer and gently prod the yolk.
  • There should be some resistance, but also some give, indicating softness on the inside
  • Remove gently from the pan and place on a couple of sheets of kitchen paper, to soak up the water.
To cook the mushrooms:

Clean and slice the mushrooms.

Heat the garlic oil in a frying pan and cook the mushrooms with a little salt until golden brown.

To assemble:

Place the toasted sourdough on a plate, top with the Speck (you can use Italian Prosciutto or Parma ham if you can't get Speck), mushrooms, followed by the eggs and drizzled with our truffle flavoured rapeseed oil and sprinkled with chives.

Trios

All the Fussels best sellers, tripled up and packaged together in special offers!

Trio Of Garlic Mayonnaises

£12.00£13.50

Trio Of Classic Mayonnaises

£12.00£13.50

Trio Of Mint Mayonnaises

£12.00£13.50

3 X 500ml Bottles Of Cold Pressed Rapeseed Oil

£13.50£15.00

Trio Of Rapeseed Oil Mayonnaises

£12.00£13.50

Trio Of Fruit Flavoured Vinaigrettes

£12.00£13.50

Trio Of Flavoured Rapeseed Oil for Cooking

£12.00£13.50

Trio Of Fussels Dressings

£12.00£13.50
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