Sautéed esparracada sausage, mushrooms, pumpkin, poached egg and truffle oil

Last week our friend Stéphane Poussardin was in our demo space, We Love Cooking, preparing some delicious recipes with De Buyer's Mineral B cast iron pans . Today I want to bring you one of the ones I liked the most because of how easy and original it is. I hope you like it :)

Ingredients for 4 people:

2 sausages

4 eggs

200 g pumpkin, cut into medium cubes

400 gr of assorted seasonal mushrooms and champignons

2 cloves of garlic

1 sprig of fresh thyme

40 gr quince cut into small cubes

4 tbsp truffle oil

Mild oil

Salt and pepper

Elaboration:

To prepare the poached egg, take a bowl, cut a piece of cling film larger than the bowl and cover the surface of the bowl. Using a brush, grease the cling film with oil, pour in the egg, season and bring the ends of the film together to form a bag, press and tie. Set aside.

We remove the skin from the sausages and cut them into small pieces. We wash the mushrooms with a damp cloth to remove any dirt. We cut the large ones into pieces with our hands. We peel and slice the garlic.

Mounting the dish:

Boil the egg in boiling water inside the film for 4 or 5 minutes. Remove the egg from the water and carefully remove the film.

Brown the sliced ​​garlic and the pumpkin in cubes with a little oil in the pan, add the sausage and fresh thyme, sauté for a minute and add the mushrooms. Once the mushrooms are cooked, season with salt and pepper and serve the stir-fry with the poached egg and the quince cubes sprinkled on top, seasoned with a spoonful of truffle oil.