- 6 free-range eggs
- 10 drops truffle oil
- 1 cup white wine vinegar
- 200 g portabellini mushrooms, halved and fried in garlic-thyme butter, for serving
- For the potato rosti
- 600 g Mediterranean or waxy potatoes
- 2 white onions, chopped
- butter, for frying
- 20 g fresh flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper
- Grated nutmeg, to taste
- 2 1/2 T olive oil
- For the hollandaise sauce
- 250 g butter, melted
- 1/2 cup vinegar
- 1/2 onion, sliced
- Black pepper, to taste
- 4 free-range egg yolks
Place the whole eggs (shells and all) into a Ziploc bag, drip in the truffle oil and seal. Refrigerate for 3 days.
To make the poached truffled eggs, fill a tall pot almost to the brim with water. Bring to the boil and add the white wine vinegar. Break the truffle-marinated eggs into 6 small cups. Carefully drop the eggs into the water and let them sink to the bottom.
Poach for approximately 3 to 4 minutes. Remove with a slotted spoon and plunge into iced water. Leave for a few moments until cool, then drain on kitchen paper.
Serve the poached truffled eggs on a potato rösti with sautéed mushrooms on the side, drizzled with hollandaise sauce.
To make the potato rösti, gently boil the potatoes for 15 minutes, or until tender. Strain and cool. Sauté the onion in a little butter until soft. Remove from the pan and allow to cool.
Peel the potatoes and grate coarsely into a bowl. Add the parsley and onion and season with salt, pepper and nutmeg.
Heat the olive oil in a pan, then press a good handful of rösti mixture into the pan. Cook for 3 to 4 minutes over a gentle heat until the rösti begins to colour.
Add a little butter and continue cooking until golden. Turn and repeat the process on the other side.
To make the hollandaise sauce, set the butter aside to cool and separate. Place the vinegar into a pan with the onion and black pepper. Bring to the boil and reduce by half. Strain and cool.
Place the egg yolks into a bowl with the vinegar reduction. Place the bowl over a double-boiler and bring to just below boiling point, whisking continuously.
The mixture should be light and fluffy. Slowly drizzle the butter into the egg yolks, whisking continuously to emulsify. If the mixture becomes too thick, add a little water.