STEP 1

Separate egg whites from egg yolks

STEP 2

Whip the egg whites and place them onto well preheated pan, let them simmer on a low heat for two minutes

STEP 3

Whip the egg yolks, adding salt, basil, truffle olive oil altogether until firm consistency

STEP 4

Cut mushroom into slices and cook them slightly for two minutes from each side

STEP 5

Chop half of tomato finely, add a bit of salt, basil

STEP 6

Chop arugula finely

STEP 7

Onto the serving plate add cooked egg whites, cover them with grated Emmentaler. Add the slices of mushroom around the egg whites, than add the finely chopped tomato. Cover with chopped arugula and homemade truffle mayonnaise.

STEP 8

Enjoy