From 417 Magazine's Cooking Class with Executive Chef Howard Snitzer of Level 2 Steakhouse in Branson.
Paired with Louis Jadot Beaujolais Villages
½ pound shiitake mushrooms, cut into rough julienne
Dab of butter for sauteeing
1 pint heavy cream
½-pound aged Manchego cheese, grated
French baguette cut into eight ¼-inch slices, lightly buttered and toasted (not crispy)
1 large egg
6 drops white truffle oil
Saute the mushrooms in the dab of butter.
Add the cream and reduce for five to eight minutes.
Stir in the cheese and mix until melted.
Pour the mixture into a bowl with steep sides. Place the bread around the outside of the bowl.
Fry the egg sunny-side up and place on top. Drip the white truffle oil on top of the egg and serve.