Poached eggs with truffle salsa

Poaching eggs is one of the quickest and lowest calorie ways of preparing eggs. The perfect poached egg will have a smooth, unbroken yolk surrounded by a shiny oval of egg white that sits evenly around the egg. For a good result use very fresh eggs!

Pour enough water in a saucepan and bring it to boil, sprinkle a pinch of salt. Remove it from the heat when simmers, carefully crack the eggs into a small cup and gently drop the egg into the water. Use a spoon in order to nudge the egg whites closer to their yolks. This helps them stay together. Let sit for 3- 4 minutes, until the egg whites are cooked then lift eggs out of the pan with a slotted spoon.  An easy option is to put food shapes in the water and crack the eggs inside. This way they stay together as well.
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On a toast spread with butter and creamy goat cheese, gently place the poached egg. On top add a bit of  truffle salsa or grate some fresh truffles. In case you use the summer truffles, add a bit of truffle oil to enhance their aroma.

Add salt& pepper and…enjoy!


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