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Poached Egg, Truffle, Mushroom and Speck Brunch

Prep Cooking Serves
5 mins 5 mins 1 Adults

This is a perfect breakfast or brunch dish accompanied by our garlic and truffle flavoured oils.

Recipe by The Devilled Egg | Online Cookery School.


Per person:


How to poach eggs:
  • Fill your pan with water about 3/4 of the way up, then bring to a gentle boil - somewhere just above simmering point.
  • Add white wine vinegar beforehand - two tablespoons of vinegar will do for a pan which comfortably fits 4 eggs.
  • Gently add the egg, dropping it in from just above the water level, not from a height.
  • These should only need two and a half to three minutes for the white to cook through, leaving the centre of the yolk hot but beautifully runny.
  • To test it, lift out of the water with a skimmer and gently prod the yolk.
  • There should be some resistance, but also some give, indicating softness on the inside
  • Remove gently from the pan and place on a couple of sheets of kitchen paper, to soak up the water.
To cook the mushrooms:

Clean and slice the mushrooms.

Heat the garlic oil in a frying pan and cook the mushrooms with a little salt until golden brown.

To assemble:

Place the toasted sourdough on a plate, top with the Speck (you can use Italian Prosciutto or Parma ham if you can't get Speck), mushrooms, followed by the eggs and drizzled with our truffle flavoured rapeseed oil and sprinkled with chives.


All the Fussels best sellers, tripled up and packaged together in special offers!

Choose Three of the Following

Trio Of Flavoured Rapeseed Oil for Cooking


Smoked Rapeseed Oil (Pack Of 3)


Garlic Rapeseed Oil (Pack Of 3)


Chilli Rapeseed Oil (Pack Of 3)


Sicilian Lemon Rapeseed Oil (Pack Of 3)


Truffle Infused Rapeseed Oil (Pack of 3)


3 X 500ml Bottles Of Cold Pressed Rapeseed Oil