• 2 free range eggs
  • 1/2 cup roughly chopped mushrooms
  • 1 tsp fresh or dried thyme
  • 1 tsp butter
  • 1 tbs grated parmesan
  • Truffle oil
  • 1 clove garlic


  • STEP 1
    Put a small pot of water on the stove to boil. Heat butter in pan on a medium heat with a drizzle of olive oil so the butter doesn't burn. Add the mushrooms, crushed garlic and thyme. Sauté until caramelised.
  • STEP 2
    Add a dash of vinegar to the boiling water. Crack each egg into a ramekin or cup before dropping into boiling water with cup touching the water. Poach for around three minutes before removing from the water and removing excess water on a piece of paper towel.
  • STEP 3
    Arrange mushrooms on a plate, top with eggs. Grate parmesan over eggs, drizzle with truffle oil and season with salt & pepper.

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