FOOD + DRINK, RECIPES + menus | March 27, 2010

Exquisite Poached Eggs with Shiitake Mushrooms

Poached Eggs with Shiitake Mushrooms, Wilted Arugula and White Truffle Cream by Viviane Bauquet Farre

Write down the Poached Egg with Shitake Mushrooms, Wilted Arugula and White Truffle Cream recipe if you host the Easter brunch or for Mother’s Day. It is totally sublime.

I discovered the exquisite talent of Viviane Bauquet Farre earlier today. She blogs at Food & Style.  I tweeted yesterday morning about a lovely side dish she made: Roasted baby red potatoes with lemon and bay leaves. I went back last night. This is when I spotted her Poached Egg recipe. The presentation is awesome. Viviane used a cookie cutter to get this clean look.

+ photo: Food & Style

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5 Responses to “Exquisite Poached Eggs with Shiitake Mushrooms”

  1. Wow. That’s gorgeous. I think I’ll try that.

  2. YUM! Looks fantastic! I love making meals like this for dinner – why says it’s just for before noon! ;o)

    Kim @
    party inspiration

  3. Kim, you are absolutely right. Poached eggs with a light salad is a classic French dinner. In fact, Viviane even suggested a red wine to drink with her recipe.

  4. I love poached eggs too, one of my favourite meals my grandmother used to cook me : with a honemade tomato sauce that gets mixed with the egg,it’s even better ! Mmmmmm!

  5. (oups… next) : But no doubt that the white truffle cream does the job perfectly…