Preheat the oven to 180˚C. Place slices of bread on a baking tray and drizzle with a little oil then grate 1 garlic clove over each piece using a fine grater, spread garlic pulp over bread, then toast in the oven for 12-15 minutes or until golden brown and crunchy. Keep warm. While bread is toasting in the oven add 1 tablespoon of oil into a frying pan, add 1 generous knob of butter, warm gently over medium-high heat, add the mushrooms and toss in the melting oil/butter along with a pinch of crushed sea salt flakes for 2-3 minutes until mushrooms are soft, toss the pan frequently to coat and cook evenly. Turn out onto a plate. Warm 2 tablespoons olive or canola oil in a non-stick frying pan over low heat, crack the eggs into the pan and fry over low-medium heat until whites are set and yolk is cooked as per your liking. To assemble, spread gorgonzola over warmed toasts then top with salad leaves, add the cooked mushrooms and finally top with the fried truffle egg. Serve warm with an extra grating of fresh truffle or a few very fine truffle slices, a sprinkling of crushed sea salt flakes and a generous amount of freshly ground black pepper over the top of each dish and serve with extra finely grated Parmesan.