Truffle Mushroom Benedict

Remove stalks from mushrooms, drizzle with a little truffle oil and season with salt and pepper, place on a baking tray and bake in a hot oven set to 180C for around 15-20 minutes. Once cooked remove from oven and flip to drain excess moisture. Lightly toast muffin and wilt spinach. Gently warm hollandaise sauce, poach egg until soft. Drain truffle peelings and pat dry with kitchen towel. Build the plate by starting with the muffin then add mushroom, wilted spinach and egg, drizzle with hollandaise sauce top with grated Grana Padano and truffle peelings. Finish with a drizzle of truffle oil.