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Truffled Poached Egg

INGREDIENTS

- Sliced russet potatoes
- Fresh 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

DIRECTIONS

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!

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

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

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

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

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

Enjoy :) !

Filed in: Black winter truffle, eggs, Gourmet Attitude, recipe, Taste with the eyes

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