Poached Eggs with Truffled Mushrooms

Sautéed mushrooms and a few drops of truffle-flavored olive oil give simple poached eggs a decadent twist.

COOK TIME 20 minutes
PREP TIME 10 minutes

We recommend…


Fragrant and earthy with notes of garlic, chocolate, and hazelnut, this black truffle extra virgin olive oil is sure to take this dish to the next level.


For the mushrooms:

  • 1 tablespoon / Zucchi Italiano Extra Virgin Olive Oil
  • 1 teaspoon / Zucchi Truffle-Flavored Extra Virgin Olive Oil
  • 1 / shallot, diced
  • ½ pound / sliced mushrooms
  • 1 tablespoon / chopped dill
  • to taste / salt and pepper

For the poached eggs:

  • 4 / eggs
  • a splash of / distilled white vinegar

To serve:

  • 2 / English muffins
  • 2 teaspoons / Zucchi Truffle-Flavored Extra Virgin Olive Oil
  • 1 cup / arugula
  • / fresh dill, fresh thyme, salt, and pepper for serving


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.

Sheetpan Eggplant, Peppers & Potatoes with Pistachio Gremolata

Two of Sicily’s primary ingredients–eggplant and pistachios–serve as the protagonists in this veggie-forward side dish.
Roast Beef Sirloin with Sun-Dried Tomato Crust

Roast Beef Sirloin with Sun-Dried Tomato Crust

Beef sirloin is covered in a sweet-and-tart sun-dried tomato herb paste, then roasted until perfectly tender.
Poached egg with mushrooms english muffin and truffle oil

Poached Eggs with Truffled Mushrooms

Sautéed mushrooms and a few drops of truffle-flavored olive oil give simple poached eggs a decadent twist.
fig truffle goat cheese pizza

Fig, Truffle and Goat Cheese Pizza

Boasting of sweet and savory contrasts, this fig and truffle pizza is an elevated twist that's sure to please.
Eggplant Tomato Halloumi Stacks with basil olive oil

Roasted Eggplant, Tomato, and Halloumi Stacks

, ,
Use up those end-of-summer veggies with this simple and colorful dish. Enjoy as an appetizer, main course, or side.

Red Pepper, Prosciutto & Ricotta Frittata

In this flavor-packed frittata, yellow onions, potatoes, and chili pepper EVOO come together to create a savory base, topped with prosciutto, roasted red peppers, and fresh ricotta cheese.

Chickpea Stuffed Sweet Potatoes with Lime Cilantro Sauce

Roasted sweet potatoes are stuffed with spiced chickpeas and topped with a bright, cilantro sauce in this Middle Eastern-inspired, plant-based dish.

Olive Oil Poached Salmon with Pistachio Gremolata

Poaching fish in olive oil is a simple cooking process that yields satisfying results. The olive oil creates a protective coating around the salmon, preventing it from drying out and infusing it with fruity flavors.

Chili Lime Shrimp Salad

Spicy citrus shrimp is tossed with peppery arugula, avocado, and yellow bell pepper to create a bright and flavor-packed salad.

Olive Oil Scrambled Eggs

Patience, vigilance, and good quality extra virgin olive oil are three key components to perfecting this simple, yet satisfying dish.

Farro Kale & Butternut Squash Salad

Nutty, vibrant, and hearty, this autumn farro salad has everything you need to create a nutritious one-pot meal or flavorful side.

Skillet-Roasted Grape Chicken

In this sweet and savory dish, we love how the flavors from the grapes become sweeter and more concentrated as they roast in the oven. It marries together wonderfully with the garlic olive oil, fresh herbs, and crispy chicken.