Fried Eggs with Foraged Mushrooms and Black Truffle Salt

1. 1

   Heat the oil in a medium-large skillet over medium-high heat.

2. 2

   Add the onion and saute until slightly softened, about 3 minutes.

3. 3

   Add the mushrooms and saute until tender, about 4 minutes.

4. 4

   Stir in the parsley, a pinch of truffle salt, and a grinding of pepper.

5. 5

   Transfer to a bowl and keep warm.

6. 6

   Wipe out the skillet and put over medium heat.

7. 7

   Add the butter to the pan and cook until melted and foamy.

8. 8

   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.

9. 9

   Turn with a spatula, if desired.

10. 10

    Serve by putting a piece of toast on each of two plates.

11. 11

    Spoon the mushrooms over the toast.

12. 12

    Top with the eggs and season the eggs with the remaining pinch of salt, and some pepper, if you want.

* Per serving · 4 servings · Values may vary.

No additional tips available.