Truffled eggs

A delicious addition to your brunch table, these truffled eggs are a simple yet luxurious dish that only calls for a few ingredients. Serve them with warm, toasted bread for some extra texture.

Ingredients for 4 people

4 pz egg
4 pz potatoes
1 pz leek
60 gr truffle
1 dl cream
1 dl vinegar
2 dl extra virgin olive oil


Slice the leek and slighly cook with the olive oil, add the sliced potatoes, salt and cover with water. When it's cooked, blend with cream and add salt and pepper to taste. Bring the 1lt water to a boil, add the vinegar and salt and then use this to poach the eggs. Drain and dry with kitchen paper. Plate starting with the cremed potatoes, add the egg and then garnish with the shaved truffle and extra virgin olive oil.