Soft-Boiled Eggs with Mushrooms and Parmesan Sauce

How to prepare soft-boiled eggs with mushrooms and parmesan sauce

1. For the parmesan sauce, prepare 2 small pots that you'll work with in parallel and a whisk for stirring.
2. Sauté the finely chopped onion in the melted butter until soft. Add the wine and cook until almost completely evaporated (about 3 minutes).
3. In the second pot, beat the egg yolk and mix with the chicken stock. Pour the contents of the first pot (the sautéed onion) over them. Place over medium heat and cook, stirring continuously, until the sauce thickens enough to coat the back of a spoon (about 10 minutes).
4. Put the sour cream in the first pot. Add the hot sauce you just cooked in a thin stream while constantly stirring, so the cream doesn't curdle. Place on heat and warm the sauce (without boiling). Remove the pot from heat and add the finely grated parmesan, stirring until melted. Season the sauce with salt (if needed) and white pepper.
5. Strain the sauce through a fine sieve.
6. Let the sauce cool, then if you wish you can froth it the same way you do milk for cappuccino (I used the steam wand from the espresso machine).
8. Soft-boil the eggs (put them in cold water to boil and leave them for 2-3 minutes from when the water starts boiling).
9. Clean the mushrooms by removing the stems. Slice them. Fry over high heat in a little olive oil (or butter) until golden. Remove to paper towels to drain excess fat. Sprinkle with a little salt.
10. Arrange a handful of arugula on each plate. Place the egg in the center and break it with a fork, just enough for the yolk to start flowing. Scatter the fried mushrooms around the egg. Drizzle everything with a few tablespoons of parmesan sauce. Add a few drops of truffle oil (careful, don't use too much - it's strong).
11. Serve with toasted bread.

Print