Coddled Eggs in a Jar with Truffled Mushrooms | Great British Food Awards

Ingredients

• 6 Fairburn’s Famous British Blue eggs
• 450g mashing potatoes
• 100ml double cream, plus 6 tbsp to serve
• 2 tbsp milk
• 150g butter, cubed
• 1 small shallot, peeled and finely diced
• 150g mixed wild mushrooms, sliced
• 25g dried Porcini, soaked in warm water and drained
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• 1 tbsp chopped chives
• White truffle oil (optional)
• Grated Parmesan, to serve