POACHED EGGS WITH SUMMER BLACK TRUFFLE SHAVINGS
Serves: 2 Time: 20 minutes
INGREDIENTS:
20g of fresh summer black truffle
4 eggs
Sourdough bread
Smoked salmon
Black truffle butter
Parmesan cheese
1 tbsp of extra virgin olive oil
Fresh basil
A splash of vinegar
METHOD:
Toast the bread and spread with black truffle butter while still warm. Top the bread with some smoked salmon.
Boil some hot water, add a splash of vinegar and poach the eggs for 1-2 minutes. Transfer the eggs to the salmon toast. Add a drop of extra virgin olive oil to the eggs and some grated some parmesan cheese.
Finish by shaving some fresh black truffle on the top and decorating with fresh basil leaves.
Tips:
Put the raw eggs in a container with the truffles for a couple of day and the eggs will taste of truffle even after cooking.
If you don`t have truffle butter, extra virgin olive oil works just as well!