Warm Chanterelle Salad with Speck and Poached Eggs

A luxurious salad featuring roasted chanterelle mushrooms, crispy speck, and perfectly poached eggs served over fresh butter lettuce and mâche, dressed with a Vin Santo vinaigrette and accompanied by garlic-rubbed ciabatta.

6 servings

29 min

Published October 4, 2025

Ingredients

•6 tablespoons olive oil, divided
•4 sprigs fresh thyme sprigs
•3 cloves garlic cloves, divided
•1 pound fresh chanterelles
•1 spray Nonstick vegetable oil spray
•4 ounces Speck
•6 slices ciabatta
•½ teaspoon salt
•6 large eggs
•2 heads butter lettuce
•6 cups mâche or arugula
•1 serving Vin Santo Vinaigrette

Cooking Instructions

1.
Preheat oven to 500°F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.
5 min
2.
Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.
6 min
3.
Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; sauté until crisp, 4 minutes. Drain on paper towels.
4 min
4.
Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.
5 min
5.
Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.
4 min
6.
Meanwhile, toss lettuce and mâche with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.
5 min

Ingredients

•6 tablespoons olive oil, divided

•4 sprigs fresh thyme sprigs

•3 cloves garlic cloves, divided

•1 pound fresh chanterelles

•1 spray Nonstick vegetable oil spray

•4 ounces Speck

•6 slices ciabatta

•½ teaspoon salt

•6 large eggs

•2 heads butter lettuce

•6 cups mâche or arugula

•1 serving Vin Santo Vinaigrette

Cooking Instructions

Preheat oven to 500°F. Combine 4 tablespoons oil and thyme in large bowl. Press 2 garlic cloves into oil with garlic press; whisk to blend. Add chanterelles and toss to coat. Sprinkle with salt and pepper.

5 min

Spray rimmed baking sheet with nonstick spray. Spread mushroom mixture on sheet. Roast mushrooms until tender, stirring occasionally, about 6 minutes.

6 min

Cut Speck crosswise into 1/4-inch-thick strips. Heat 1 tablespoon oil in small skillet over medium-high heat. Add Speck; sauté until crisp, 4 minutes. Drain on paper towels.

4 min

Toast ciabatta slices until golden; rub with remaining garlic clove. Drizzle with 1 tablespoon oil. Halve each slice lengthwise.

5 min

Fill large skillet with water and bring to boil. Add 1/2 teaspoon salt. Crack eggs, 1 at a time, into custard cup, then slide egg from cup into water; reduce heat to low. Poach eggs until whites are set and yolks are softly set, 3 to 4 minutes.

4 min

Meanwhile, toss lettuce and mâche with enough vinaigrette to coat. Mound salad on 6 plates. Using slotted spoon, remove eggs from water, dab with paper towels to absorb excess liquid, and place atop salads. Garnish with mushrooms and Speck. Place ciabatta fingers around salad and serve immediately.

5 min