Poached Eggs over Smoky Mushrooms and Bacon, with Truffle Oil & Arugula
I could LITERALLY eat this everyday. Its so bloody delicious!
12 ounces bacon, chopped
2 pounds assorted mushrooms (oyster, shitaki, cremini, white), cut into chunks
2 1/2 cups white or yellow onions, chopped small
5 cloves garlic
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon smoked paprika
1/2 teaspoon cayenne pepper
salt and pepper, to taste
6 cups baby arugula
White truffle oil, for drizzling
Balsamic Reduction, for drizzling
Heat a large pot filed 1/2 full with water. Heat another large skillet over medium-high heat and add bacon. When crispy, remove bacon and place on a plate. Turn heat to medium, add onions to bacon fat and cook about 5 minutes, stirring occasionally to prevent burning. Add garlic, mushrooms, paprika, and cayenne pepper. Cover for about 5 minutes and allow mushrooms to begin to release moisture. Remove lid and stir mushrooms. Cook an additional 30 minutes or until the mushrooms have released much of their moisture and a sauce has formed. Add cider vinegar, dijon mustard and bacon to the mushrooms and season to taste with salt and pepper. Mushrooms need a lot of salt so don’t be afraid to be liberal with it. While the mushrooms cook, poach the eggs: Add about a teaspoon of white vinegar for each cup of boiling water. Crack an egg into a small cup. Gently swirl simmering water with a spoon and pour egg into the center of the vortex. The swirling motion will keep the strand of the egg together. Cook for about 6 minutes (for a runny center), removing with a slotted spoon. You can cook multiple eggs at a time, but make sure to crack into a bowl and not the water and gently pour in. To serve: Sprinkle a cup of arugula on each plate. Top with some mushrooms, then a poached egg, then season egg with salt and pepper, drizzle with truffle oil, then some balsamic reduction. This makes 6 appetizer or 3 entree servings. YUUUUUUMMMMM!!!