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Poached Eggs with Fresh Black Truffles and Bearnaise Sauce

Poached Eggs with Fresh Black Truffles

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Poached Eggs with Fresh Black Truffles

A lot of people seem to have a fear of poached eggs, and trying fresh truffles. This is a perfect and simple way to introduce even the most novice home cook or foodie to dare try both. For an even more daring experience, you could place a fresh truffle in a jar with the eggs for a few days to infuse them with a decadent truffle flavour. All the eggs used on this Australian Flavours recipe have been produced organically and fresh from my backyard. Selecting free-range or organically produced ingredients will help deliver richer and enhanced flavours to your dish.

Poached Eggs with Fresh Black Truffles
 
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Author:
Ingredients
  • 25g-30g fresh black truffles
  • 8 50g free-range eggs
  • 2 teaspoons white vinegar
  • Pinch salt
  • 4 slices of your favourite bread, toasted. (We used organic sourdough)
  • 50g butter, at room temperature
  • 80g spinach
  • 1 clove garlic, finely crushed
  • Hollandaise sauce
  • 200g unsalted butter
  • 3 egg yolks
  • 1 tablespoon fresh lemon juice, or to taste
  • ½ teaspoon salt, or to taste
  • 2 tablespoons hot water
  • Ground black pepper, to taste
Method
  1. To make the hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky residue. Place egg yolks, lemon juice, salt and ½ the hot water in a blender. Blend on high until mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary.
  2. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 teaspoon salt. Bring to the boil over medium-high heat. Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
  3. Using a slotted spoon, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
  4. Crack the eggs into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
  5. Using the slotted spoon, remove and transfer eggs to drain on a plate lined with paper towels. If doing larger quantity of eggs, during and between cooking eggs, use slotted spoon to skim any foam from water surface.
  6. Toast your bread slices and spread with the butter, if desired.
  7. Whilst toasting the bread, on medium heat, melt the butter in a medium fry pan. Add the crushed garlic and spinach and wilt for 2 minutes.
  8. Arrange toast, spinach and eggs on plates and drizzle with hollandaise to your taste. To finish finely shave some fresh black truffle over the top.

 

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Published on: July 14, 2014

Filled Under: Featured, Recipes

Views: 1957

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