Poached Eggs with Sautéed Mushrooms, Jalapeño and Olives drizzled with Truffle oil

Introduction:

I am going to show you how you can put together a stunning breakfast in 10 minutes; 15 minutes if you want to take your time. This was not planned but a breakfast borne from gut instinct and using the method of produce, technique and harmony.

Sometimes it is necessary to remove the shackles of conservatism in the kitchen and just open yourself up to a challenge. Let that gut instinct take over once in a while – and start by seeing what’s in the fridge. It is fair to say that if all that it contains is ‘one dried potato’ (Faithless fans will get this reference) then there will be little for the gut to react to. But a few edible items can lead to some great possibilities. Remember, select the produce, choose a technique and then find some harmony.

This breakfast dish is a result of just that. The produce that inspired it were the Swiss brown mushrooms, Kalamata olives and the jalapeño pepper that was sat there on its lonesome looking up at me for a bit of ‘arriba, andale, andale, yiihah’. The technique chosen was a simple sautéing in a little butter and oil. The harmony came from the adding of onion to the sautéed mushrooms, pepper and olives; serving it on poached eggs and a slice of toasted framer’s rye cob; and the drizzle of truffle oil to bring it all together. And all done in 10 minutes.

 

 

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COOK BETTER. EAT BETTER. FEEL GREAT