Posted by Celine Labaune

To celebrate St. Patrick’s Day, our friends from Taste With the Eyes wanted to create a fresh and green recipe; Truffled Poached Egg, Asparagus & Truffle Vinaigrette, Black Truffle & Potato Stack.

Let's enjoy this rustic and elegant recipe!


Truffled Poached Egg


- Sliced russet potatoes

- Truffles

- Eggs

- Asparagus

- 2 T. olive

- 1 T. red wine vinegar

- 1 t. Dijon mustard

- 1 t. truffle slivers, chopped

- Salt and pepper to taste


How To

1. In a small bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Mix in truffle and set aside.

2. Cook very thinly sliced russet potatoes in canola oil over medium-high heat until golden brown.

3. Drain on paper towels, season with salt crystals and layer potato slices with a truffle slices.

4. Line up cooked asparagus spears, drizzle with the truffle vinaigrette and center a potato stack on the asparagus.

5. Top the potato stack with a poached egg. Serve warm.


Truffled Poached Egg


Text and photographs © Taste With the Eyes blog.


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