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Poached Eggs with Shiitake Mushrooms and Arugula

In addition to breakfast, this delicious and healthy dish would be an excellent choice for brunch - and could even be part of a healthy light dinner with side dishes such as roasted potatoes and salad. Eggs, shiitake mushrooms and arugula are all loaded with healthy compounds. The combination of all three makes this a super healthy recipe - and it tastes so wonderful that you may want to double the recipe because everyone may ask for seconds. Note: For the healthiest version, be sure to use cage-free organic eggs.


For the cream sauce:

3/4 cup vegetable stock
1 1/4 cups heavy cream
1/8 teaspoon sea salt
1 tablespoon Tartufata or white truffle cream (if you cannot obtain either of these, you can substitute cream cheese)

For the balance of the ingredients:

1 tablespoon unsalted butter
4 large shiitake mushrooms – stemmed
1 tablespoon extra virgin olive oil
3 oz (85gr) baby arugula
sea salt to taste
freshly ground black pepper to taste
1/4 cup distilled white vinegar
4 large organic cage-free eggs
4 – 1/2” thick slices whole grain or regular sourdough country bread – cut in 3” rounds with a cookie cutter

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)


1. Place the stock, cream and salt in a medium saucepan. Stir well and heat over medium-high heat. Once the mixture reaches boiling point, reduce heat to medium and simmer for about 15 minutes until the mixture has reduced by 2/3 and has slightly thickened. Remove from heat, whisk in the Tartufata/white truffle cream (or cream cheese) until well blended. Transfer to a bowl, set aside and cool.

Cook’s note: The sauce can be made up to one day ahead and refrigerated (after one day, the truffle cream starts losing its flavor). Bring to room temperature before serving. The sauce doesn’t need to be reheated before serving.

2. Heat a large non-stick skillet over high heat. Add the butter. Once the butter has melted, reduce heat to medium-high and add the mushrooms gill-side down. Sauté for 2 to 3 minutes until golden-brown while applying a little pressure to the mushrooms with a fork or small spatula as they cook (this is to ensure even browning). Flip the mushrooms and sauté until golden-brown on the other side, continuing to apply a little pressure. Transfer to a plate and sprinkle with salt and pepper to taste.

3. Return the pan to the heat. Add the olive oil and the arugula. Toss well and quickly toss the arugula for about 30 seconds to 1 minute until barely wilted. Transfer to a bowl and sprinkle with salt and pepper to taste.

4. Fill a wide saucepan with 4” of water. Bring to a boil. Once boiling, stir in the vinegar. Break each egg into four separate small bowls and tip each on itself into the boiling water, working as quickly as you can. Boil the eggs for 2 minutes. As soon as the eggs are done, scoop them out with a slotted spoon and drain on paper towels (you can trim the uneven edges of the egg to make a clean shape if you’d like).

5. To assemble the dish — Quickly toast the bread under a broiler until golden-brown on both sides. Place each slice in the center of a plate. Top with a spoonful of the wilted arugula, a mushroom cap (gill-side up) and a poached egg. Drizzle the cream sauce on top of the eggs and around the plates. Sprinkle with plenty of freshly ground black pepper and serve immediately.

Serves 4

Original recipe and image source:

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