Ingredients
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1 pound Porcini Mushrooms
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Extra virgin Olive Oil
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Kosher Salt
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Crushed Red Pepper
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4 slices rustic Italian Bread
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1 clove Garlic
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Big fat finishing Oil
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3 tablespoons White Vinegar
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4 large Egg
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2 cups baby Arugula
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1 Lemon Juice
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¼ cup freshly grated Parmigiano-Reggiano Cheese
Directions
Steps
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1
Done
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Preheat the grill.In a large bowl, toss the mushrooms with olive oil until lightly coated, then give them a sprinkle of salt and red pepper. Put the mushrooms flat side down on the grill and cook until they start to soften, 4 to 5 minutes. Rotate the mushrooms 90 degrees and grill for another 3 to 4 minutes, then turn them over and grill for 2 to 3 minutes more. The mushrooms should be beautifully marked, soft, and pliable. Remove from the grill and reserve in a warm spot. |
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2
Done
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Grill each slice of bread until lightly charred on both sides, 3 to 4 minutes total. Rub each slice with the garlic clove and drizzle with the big fat finishing oil. |
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3
Done
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While grilling the mushrooms and bread, fill a medium saucepan two-thirds of the way with water; add the vinegar and bring to a boil. Reduce the heat until no bubbles break the surface of the water; the idea is to create an egg Jacuzzi, a very gentle cooking method. |
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4
Done
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Gently crack the eggs into the poaching liquid and cook for 4 minutes. When they’re done, the whites will be cooked through and the yolks will be warm and runny. While the eggs are cooking, toss the arugula in a large bowl with the lemon juice, a drizzle of big fat finishing oil, and a pinch of salt. Taste it and reseason if needed; the salad should be very flavorful but not soggy. Arrange the dressed arugula on serving plates and top with the porcini. |
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5
Done
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Remove the eggs from the poaching liquid with a slotted spoon and make a pit stop on a paper or tea towel to remove any excess water (you don’t want to sog up your salad). |
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6
Done
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Lay a poached egg on top of the porcini and arugula, give each a sprinkey-dink of Parm, a pinch of red pepper, a bit of lemon zest, and a drizzle of big fat finishing oil. Serve with the grilled bread. |
