Grilled Porcini with Poached Egg & Parmigiano - porcini mushrooms

Method

• Preheat the grill.
• In a large bowl, toss the mushrooms with olive oil until lightly coated, then give them a sprinkle of salt and red pepper.
• Put the mushrooms flat side down on the grill and cook until they start to soften, 4 to 5 minutes.
• Rotate the mushrooms 90 degrees and grill for another 3 to 4 minutes, then turn them over and grill for 2 to 3 minutes more.
• The mushrooms should be beautifully marked, soft, and pliable.
• Remove from the grill and reserve in a warm spot.
• Grill each slice of bread until lightly charred on both sides, 3 to 4 minutes total.
• Rub each slice with the garlic clove and drizzle with the big fat finishing oil.
• While grilling the mushrooms and bread, fill a medium saucepan two-thirds of the way with water; add the vinegar and bring to a boil.
• Reduce the heat until no bubbles break the surface of the water; the idea is to create an egg Jacuzzi, a very gentle cooking method.
• Gently crack the eggs into the poaching liquid and cook for 4 minutes.
• When theyre done, the whites will be cooked through and the yolks will be warm and runny.
• While the eggs are cooking, toss the arugula in a large bowl with the lemon juice, a drizzle of big fat finishing oil, and a pinch of salt.
• TASTE IT and reseason if needed; the salad should be very flavorful but not soggy.
• Arrange the dressed arugula on serving plates and top with the porcini.
• Remove the eggs from the poaching liquid with a slotted spoon and make a pit stop on a paper or tea towel to remove any excess water (you dont want to sog up your salad).
• Lay a poached egg on top of the porcini and arugula, give each a sprinkey-dink of Parm, a pinch of red pepper, a bit of lemon zest, and a drizzle of big fat finishing oil.
• Serve with the grilled bread.
• Poaching is a way to cook eggs in water outside of the shell.
• The key here is acidulated watera very big term for water that has acid added to it.
• Usually I use white vinegar, but lemon juice will work too.
• You just dont want to use something colored like balsamic vinegar or it will tint your eggs (however, in a pinch, this will work too).
• You want to add enough acid so that as soon as the whites hit the water, they begin to coagulate into a nice tight packagebut you dont want them to smell (or taste!)
• like youre dying Easter eggs.
• Poaching is a very GENTLE cooking method, unlike boiling, which is a very VIOLENT cooking method.
• If you try to poach eggs in boiling water, you will end up with egg drop soup.
• As an insurance policy, and to make sure the water is the proper temperature, take a pot of water and bring it to a boil (BTB).
• Turn the heat down until all the bubbles go away.
• Then, to drop your eggs into the poaching liquid, get very close to the surface of the waterthis way you wont break your yolks!
• Hey, did you know you can even poach eggs ahead of time?
• Its easy: Follow the directions above and once the eggs are cooked, hold them in a bowl of cool water until ready to serve.
• Then simply rewarm them in a pot of barely simmering water.