Mushrooms, noble as they may be, are not proud creatures. Poking their heads up from the loam, they stand humbly with a prepossessing calm that more or less begs us to pluck them. Fresh eggs, once you face off the fierce gaze of the hen and pull them from under her warm breast, are similarly good-natured, understated and half-smiling like the oval face of a Modigliani portrait. But dress the egg and the mushroom with a pinch of black truffle and the two rise up, swell with pride, and regale you with their tales of farm and forest.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Heat the oil in a medium-large skillet over medium-high heat. Add the onion and sauté until slightly softened, about 3 minutes. Add the mushrooms and sauté until tender, about 4 minutes. Stir in the parsley, a pinch of truffle salt, and a grinding of pepper. Transfer to a bowl and keep warm.
Step 2
Wipe out the skillet and put over medium heat. Add the butter to the pan and cook until melted and foamy. Crack the eggs into the hot butter and fry until the whites are almost completely set and the yolks are still runny, 2 to 3 minutes. Turn with a spatula, if desired.
Step 3
Serve by putting a piece of toast on each of two plates. Spoon the mushrooms over the toast. Top with the eggs and season the eggs with the remaining pinch of salt, and some pepper, if you want.
