In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in fregola and toast for 2-3 minutes. Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for about 15-20 minutes, or until fregola is tender. Season with salt and pepper.

Sauté Wild Mushrooms

Prepare Mushrooms

In a skillet, melt butter over medium heat. Add the mixed wild mushrooms, fresh thyme, salt, and pepper. Sauté until the mushrooms are tender and browned, about 5-7 minutes.

Poach Eggs

Poach the Eggs

Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Assembly

Combine and Serve

To serve, place a scoop of fregola on a plate, top with sautéed wild mushrooms, and carefully place a poached egg on top. Drizzle with truffle oil and season with additional salt and pepper if desired.