Poached Eggs with Truffled Mushrooms

INSTRUCTIONS

To make the truffled mushrooms: 

1. Heat up 1 tablespoon Zucchi Italiano Extra Virgin Olive Oil in a medium pan over medium heat.
2. Add the shallot and cook for a few minutes until soft.
3. Add the sliced mushrooms and cook for 8-10 minutes stirring occasionally until the mushrooms are cooked.
4. Once the mushrooms are cooked, take the pan off the stove, add the chopped dill, salt, and pepper to taste. 
5. Mix in 1 teaspoon of Zucchi Truffle-Flavored Extra Virgin Olive Oil.
6. While the mushrooms are cooking, prepare the English muffins and poached eggs.

To make the poached eggs:

1. Carefully crack each egg into a small bowl. 
2. If you want to make sure that the egg white stays intact while the eggs are poaching, then pour the cracked egg into a small sieve. A little bit of egg white will drain out of the egg (you can discard whatever was drained out). Set aside.
3. Bring a large pot of water to boil and add a splash of distilled white vinegar to it.
4. Once the water is boiling, take a spoon and swirl the water around to create a little whirlpool. While the water is swirling, carefully drop the egg into the water.
5. Cook for about 3-5 minutes, depending on how you like your poached eggs cooked.

To serve: 

1. Toast the English muffins until golden brown.
2. Place half cup of arugula on each plate, top with two halves of a toasted English muffin, and spoon the truffled mushrooms on each muffin half.
3. Place a poached egg on each muffin and drizzle each egg with about ½ teaspoon of Zucchi Truffle-Flavored EVOO.
4. Add fresh dill, thyme, salt, and pepper to taste.