Français
Italiano
Deutsch
Roasted Potatoes, Poached Egg, and Burgundy Truffle
4
Servings
20
Preparation (min.)
40
Cooking (min.)
Ingredients
- 800 g of baby potatoes
- 4 fresh eggs
- 25 to 30 g of fresh Burgundy truffle
- 120 g of thick fresh cream
- 40 g of freshly grated Parmesan
- 2 tablespoons of olive oil
- 1 small clove of garlic
- 2 sprigs of fresh thyme
- A few chives
- Fleur de sel
- Freshly ground black pepper
Roasted Potatoes, Poached Egg, and Burgundy Truffle
Indulge in these golden roasted baby potatoes, accompanied by a creamy parmesan sauce and a perfectly runny poached egg.
Thin slices of Burgundy truffle add their delicate notes of underbrush and hazelnut to this simple, warm, and refined dish.
An ideal recipe to celebrate the first days of autumn and highlight the finesse of Burgundy truffle.
Thin slices of Burgundy truffle add their delicate notes of underbrush and hazelnut to this simple, warm, and refined dish.
An ideal recipe to celebrate the first days of autumn and highlight the finesse of Burgundy truffle.
Cook this recipe with Plantin products
Preparation
Prepare the Potatoes
Preheat the oven to 200 °C. Wash the baby potatoes thoroughly, keeping their skin, then dry them. Cut the larger ones in half to achieve evenly sized pieces.
Season the Potatoes
Place them in a baking dish. Add olive oil, a lightly crushed garlic clove, thyme, a pinch of fleur de sel, and a few turns of the pepper mill. Mix to coat them well.
Roast the Potatoes
Bake for 35 to 40 minutes, stirring halfway through. The potatoes should be tender inside and nicely golden outside.
Prepare the Parmesan Cream
Mix the fresh cream with grated Parmesan. Lightly pepper, then heat over very low heat for a few minutes without boiling. Keep warm.
Cook the Eggs
Bring a pot of water to a boil. Gently lower the eggs into the water and cook for 6 minutes.
Cool and Shell the Eggs
Immediately place the eggs in a bowl of cold water to stop the cooking. Carefully shell them to avoid damaging.
Prepare the Burgundy Truffle
Slice the Burgundy truffle into thin slices using a truffle mandoline.
Plate the Dishes
Distribute the Parmesan cream onto the plates, then add the roasted potatoes. Place a runny egg in the center and gently open it.
Add the Truffle and Serve
Arrange the slices of Burgundy truffle on the potatoes and the egg. Finish with chives, a pinch of fleur de sel, and a few turns of the pepper mill. Serve immediately.
Plantin Chef’s tip(s)
Add the Burgundy truffle only at the time of plating, on the hot potatoes and egg. Their gentle heat will gradually release its aromas without altering its texture or delicate nutty notes. To enhance the recipe, you can also grate a small amount of truffle into the Parmesan cream a few minutes before serving.
