Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream

INGREDIENTS

3/4 cup

vegetable stock

1 1/4 cups

heavy cream

1/8 tsp

sea salt

1 tbsp

Tartufata or white truffle cream

1 tbsp

unsalted butter

large shiitake mushrooms – stemmed

1 tbsp

extra virgin olive oil

3 oz

baby arugula

sea salt

freshly ground black pepper

1/4 cup

distilled white vinegar

extra large eggs

– 1/2″ thick slices whole grain or regular sourdough country bread – cut in 3″ rounds with a cookie cutter