Pre-heat oven to 450 degrees F.
Begin by taking a large cast iron pan (a large 12-inch oven-proof saute pan works well too) and heat it up over medium-high heat.¬† Add a 2-count of extra-virgin olive oil and then the minced garlic.¬† Saute until fragrant then add the pork sausage.¬† Break it up a little with a wooden spoon and brown for 2-3 minutes.¬† Add the mushrooms and toss to combine.¬† Continue to cook until the mushrooms are browned and then add the tomatoes.¬† Season with salt and pepper and toss to combine everything.¬† Shake the pan a little to settle everything in a single layer and then crack each of the six eggs (one at a time) on top evenly spread around the pan.
Put the pan in the oven and cook for 12-15 minutes, you can cook for a few minutes longer if you like the yolks firmer.¬† Remove from oven and drizzle with white truffle oil.¬† Season with salt and some freshly ground black pepper.¬† Sprinkle crumbled goat cheese over the top and garnish with chopped chives and parsley leaves.¬† Serve (or eat) straight out of the pan with Blue Cheese and Chives Hashbrowns on the sides.
Blue Cheese and Chive Hashbrowns:
Peel potatoes and grate on a box grater.¬† Wash in cold water until the water runs clear to remove excess starch (this will make then nice and crispy).¬† Dump into a clean kitchen towel and squeeze dry before putting it into a mixing bowl.¬† Add the egg white, rice flour, blue cheese, chives and season well with salt and pepper.¬† Stir to combine and then using a large spoon, or ice cream scoop, cook hashbrowns in a large non-stick pan over medium heat in 50/50 oil and butter.¬† Cook each hashbrown 5 minutes per side until crispy and golden brown.¬† Drain on paper towels and season with salt. Serve while hot and super crispy.
Edited: October 12th, 2009