Ingredients:
- 2 cups truffle cream (below)
- 1 cup sautéed mushrooms (below)
- 1/2 cup grated Asiago cheese
- 4 sliced of thick cut brioche
- 4 eggs
- 2 tbs olive oil
- 2 bunches blanched broccoli rabe (below)
- 2 minced garlic cloves
Method:
1. Warm mushrooms and truffle cream in sauce pot
2. Toast brioche lightly in oven or toaster
3. Saute broccoli rabe and garlic in olive oil
4. Cook eggs sunny side style and reserve
5. Place broccoli on 4 plates
6. Top each with 1 slice of brioche
7. Cover brioche completely with mushrooms/truffle cream sauce
8. Place egg over cream
9. Top with grated Asiago cheese
Truffle Toast, Sauteed Broccoli Rabe and a Sunny Egg
Ingredients/Method
Truffles were the special ingredient in “The Truffle Shuffle.” Give this truffle inspired dish a whirl!
Components
Truffle sauce:
- 4 cups milk
- 1/2 cup flour
- 1/4# butter
- 1/2 cup white wine
- 1 cup vegetable stock
- 1/8 tsp ground nutmeg
- 1/2 tsp ground black pepper
- 1 tbs salt
- 1 tbs chopped fresh truffles
1. Melt butter in sauce pan
2. Whisk in flour
3. Add wine and stock while whisking for 1 minute
4. Add milk, 1 cup at a time while whisking
5. Bring to boil and add spices and salt
Sautéed mushrooms:
- 1 cup each shiitake, white, and shimeji mushrooms
- 1/4 cup olive oil
- 1 tsp chopped fresh thyme
- 1/2 tsp black pepper
- 2 tsp salt
- 1 tsp white truffle oil
1. Put in in sauté pan and heat until smoking
2. Add mushrooms and cook until wilted
3. Add rest of ingredients and turn off heat
Broccoli rabe:
- 2 bunches broccoli rabe, trimmed of 1/2" of their stems
- large pot of boiling, salted water
1. When water is boiling, add broccoli and place lid on pit
2. Cook for 1-2 minutes or until bottom of stem is can be lightly squeezed
3. Remove broccoli and spread on cookie sheet to cool