½ LB Shitake Mushrooms
½ LB Colorado Porcini Mushrooms
½ LB Oyster Mushrooms
½ LB Colorado Chanterelles
1 Tbsp Nueske Applewood Smoked Bacon
2 C Baby Spinach
1 Shallot finely diced
1 Tbsp Garlic Puree
4 Large Eggs
1 Tbsp Truffle Oil (optional)
4, 1 inch slices of French Baguette
Salt And Pepper to taste
Clean all excess impurities from the mushrooms and remove the mushroom stems, reserve the stems for later applications. Dice the smoked bacon into ¼ inch squares. Submerge the spinach in ice water for twenty minutes to clean, remove and dry on kitchen towels. To poach the eggs, fill a sauté pan half way with water and a teaspoon of salt. Bring to a simmer and crack eggs into the water. One trick is to take a spoon and create a spiral motion in the water, this will compact your eggs and make them aesthetically pleasing.
In your toaster or preferably on a grill, toast the Baguette, reserve until Plating. Heat a large sauté pan over high heat. Place the smoked bacon and mushrooms in the sauté pan and lower the heat immediately or the mushrooms will take on a burnt bitter flavor. Sauté for two minutes and add the shallots and garlic. Be sure to constantly move the pan to avoid any burning. Add the spinach and remove from the heat. Season with salt and pepper.
For plating, place the baguette in the center of the plate, drape the mushroom and spinach mixture over the baguette be sure to leave some bread exposed. Place the poached egg on top of the mushrooms and season with salt and pepper. Drizzle some Truffle oil over the plate before serving for maximum effect.