Early Morning Truffled Greens

Serves 2

1 Tbsp Andalusian Spanish Olive Oil

1 Small Shallot, minced

1 Clove Garlic, minced

2 tsp Shichimi Togarashi

2 cups Green Beans, Asparagus and/or Broccoli

2 tbsp Water

1 tbsp White Truffle Balsamic

2 handful or greens such as arugula, spinach or baby kale

Black Garlic or Black Truffle Sea Salt, to taste

2 Eggs, room temp

Toasted bread, optional

  1. Bring a small sauce pot of water to a boil. Add the eggs and cook for 6 minutes, remove and run under cold water to stop cooking. Under the cold water, carefully peel your eggs and set aside till ready to dish up.

  2. Heat the olive oil up over medium-high heat in a medium sauté pan. Add the shallots and cook for 2-3 minutes or until they start to become translucent. Add the garlic and shichimi togarashi, stir and cook for another minute.

  3. Add the beans, or any other vegetable being used, generously season with salt. Add the 2 tbsp of water and cook for 5-7 minutes or until veg is fork tender. Add the greens and balsamic, toss and cook just until the greens being to wilt. Taste and add more salt if needed.

  4. Divide between two plates, top each with a soft boiled egg sprinkled with salt. Enjoy