Ingredients

• 160 g Brioche
• 4 Eggs
• 8 g Herb Basil
• 8 g Herb Parsley
• 8 g Herb Thyme
• 8 g Herb Tarragon
• 200 g Oyster Mushrooms
• 180 g Wild Mushrooms, consisting of Pied de mutton, Pleurotte, Chantrell, Trompette de mort, Mousseron, Cepes
• 20 ml Oil truffle
• 80 ml Oil virgin
• 40 g Onion Shallots
• 8 g Salt
• 120 g Sauce red wine (chicken base)

Instructions

1. Clean all mushrooms, brushed, picked and trimmed
2. With the basil and olive oil make basil oil.
3. Chop the rest of the herbs
4. Toast the brioche. Poach the Egg.
5. Chop the shallot and sweat it off with the garlic and the mushrooms. Add the red wine sauce and nape over top with the soft poached egg and thread with the truffle oil