FRIED EGGS WITH FORAGED MUSHROOMS AND BLACK TRUFFLE SALT
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 8 ounces wild mushrooms (any type), cleaned and sliced
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 two-finger pinches black truffle salt
- Coarse freshly ground black pepper
- 1 tablespoon unsalted butter
- 4 eggs
- 2 slices whole-grain bread, toasted
Instructions:
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.
- 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.
- 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.
- 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.