You can find porcini oil at St. Kilian’s Cheese Shop, 3211 Lowell Blvd., or at Whole Foods. Serves 4 as an appetizer.
Ingredients
4 very thin slices applewood smoked bacon
4 slices levain or rusticco bread
3 tablespoons distilled vinegar
4 eggs
Salt and freshly ground pepper
2 tablespoons soft butter
1 tablespoon capers
2 tablespoons roasted or sun-dried tomatoes, diced
4 sprigs watercress or arugula (optional)
2 teaspoons porcini or truffle oil
Directions
Preheat the oven to 350. Place the bacon in a small baking pan and cook until golden and slightly crisp, about 12-15 minutes. Cut each slice in half. Blot on a paper towel and keep warm.
Trim the bread into squares about 2 inches by 2 inches. Toast in a toaster oven until golden. Keep warm.
Fill a wide pan with about 2 inches of water. Add the vinegar and bring to a lively simmer. Individually break the eggs into coffee cups or ramekins and carefully slide them into the simmering water at the place where the water is bubbling. Poach 90 seconds to 2 minutes.
With a slotted spoon, remove each egg and thoroughly drain. Trim the excess whites with scissors. Salt and pepper the eggs.
Spread the soft butter on the toast slices, then distribute half the bacon, capers and tomato among the four slices. Carefully place the poached egg on top. Garnish with the remaining bacon, tomato and capers. Top with the watercress or arugula and a drizzle of porcini or truffle oil. Serve immediately.
