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Slow poached egg Mushroom bacon
Arugula Salad: arugula lemon juice salt truffle oil
Poach egg in water at 145 degrees for 45 min. Use a thermometer to control temp in water. Use ice in water to drop temp if it get too high.
To make the mushroom bacon, finely chop oyster mushrooms. Heat canola oil over medium high heat. Throw mushrooms in and season well with salt. Cook until brown and crispy. Pull from heat and season again.
To make the salad, mix Arugula, lemon juice, salt and truffle oil. Toss well.
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