Egg with Mushrooms and Black Truffle

Method

1. Heat 100 ml of cream with fresh rosemary, sage, and thyme over low heat. Do not let it boil.
2. After infusing for a few minutes, strain the cream to remove the herbs.
3. Grate 50 g of Parmigiano Reggiano and add it to the warm cream, stirring until smooth to make a fonduta. Set aside.
4. Clean the mushrooms: remove dirt with a curved paring knife, then wipe each mushroom with damp paper towel.
5. Slice the mushrooms: shiitake into strips, finferli leave whole or tear, porcini into slices.
6. Heat olive oil in a large pan with a whole crushed garlic clove.
7. Add the mushrooms, season with pepper (do not add salt yet), and add thyme, rosemary, and sage.
8. Sear the mushrooms over high heat until golden and crispy. Remove from heat and add salt to taste.
9. In another pan, melt a knob of butter and toast the brioche bread until golden on both sides.
10. Poach the egg: crack the egg into a small bowl. Bring a pot of water to a gentle simmer, create a whirlpool, add a splash of vinegar, and slide the egg in. Cook for 60–90 seconds.
11. To assemble: place a spoonful of fonduta on the plate, then place the toasted brioche on top so it absorbs the fonduta.
12. Arrange the sautéed mushrooms around and on the bread.
13. Carefully place the poached egg on top of the bread.
14. Garnish with fresh thyme leaves, small sage leaves, and shave black truffle over the dish.
15. Season the egg with a pinch of salt and pepper. Serve immediately.