Truffled Eggs

This recipe is a simple and yet very classic dish. Often it does not need much more. But it is important that the ingredients are very carefully selected. And it must be cooked perfectly. 

by  Florian Neubauer

 Recipe - Truffled Eggs  (pdf - 4.15 MB)

Ingredients

4 Valais eggs
100g pearl barley
300ml vegetable broth
500g  young spinach
3 shallots (spring onions)
1 garlic clove
100ml cream
20ml  olive oil
30g butter
50g Portulaca (purslane)
30g  Perigord  (black) truffles (available at Globus)
  Vinegar, salt, frying oil

Preparation

Pearl barley: Put 100 g of pearl barley together with the diced shallots in 20 ml of olive oil; deglaze with the vegetable broth and allow to simmer gently and swell for about 10 minutes.
Crunchy pearl barley: Set aside 50 g of the cooked pearl barley and dry it in the oven at 80° C before frying in oil that is preheated to around 170° C.
Creamed spinach: Cut 1 shallot and 1 garlic clove into fine cubes and then sauté in 30 g of butter until they are glassy. Now add the cleaned spinach and deglaze with 100 ml of cream. Cover and allow to blend together for 2 min. Then mix gently.
Poached egg: Place a pot with sufficient water on the stove and add a dash of vinegar. Bring to a boil and carefully break an egg into the boiling water. When it has reached the desired consistency, carefully remove with a slotted spoon.

Serving

Mix the creamed spinach with the pearl barley at a 1:1 ratio. Then place in the middle of a warmed plate. Now add the poached egg and a spoonful of the crunchy pearl barley on top of the egg. Garnish with purslane and grate some of the truffle on top. 

Wine recommendation

Lafnetscha, 2013, Chanton, Lafnetscha, Visp/Vallese

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