Poached eggs with truffled cream
Jan says
"This is a breakfast dish, perfect for relaxed Sunday with
some champagne, nice surroundings and nice people to be
with. It’s a conscious getting away from the fried eggs and
bacon, or the muffin poached egg and hollandaise.
We cut the top of the egg with the help of a special tool,
it marks the shell and you can easily remove the top,
leaving a clean edge.
 We
remove the egg white and yolk, to separate the two. And
return the egg yolk into the shell cup. You then float the
eggs in a pot with water at 60deg C to poach the egg for 4
to 5 minutes.
Meanwhile you make some seasoned cream, with salt flakes,
vinegar, vino cotto and add some freshly grated truffle.
Add enough so the truffle flavour shines through, the
vinegar and the vino cotto elevates the flavour of the
cream. It’s not vingary, it’s not sweet either it underlines
the structure of the flavour."
Jan suggests you make enough cream, because
after you have one, you’ll surely want another because they
are delicious. Eaten with a teaspoon, the intense truffle
creaminess is suddenly softened when you dip into the warm egg
yolk, then all the flavours mix in your mouth. ~Fred
Harden
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