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Truffle Poached Eggs

'Christmas Day Brunch' Recipes by Chef Michelle Bernstein

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4 organic chicken eggs
1 truffle or 4 teaspoons truffle paste or truffle shavings in oil
4 tablespoons olive oil
Salt and pepper
Plastic Wrap (industrial grab only)

Cut four square pieces of plastic wrap, approximately 5-6 square inches in size.  Working with one square at a time, carefully drape the plastic over the bowl allowing a small well to form in the middle.  Add a few truffle slices or 1 teaspoon of truffle paste and a tablespoon of olive oil into the well.  Season with a pinch of salt and pepper.  Carefully break one egg into the well.  Gather the edges of the plastic, pressing out any extra air as you go, then tie tightly into a bundle, making certain it is waterproof and airtight.  Repeat with the rest of the eggs.  Place each bundle in simmering water for approximately 3 minutes for soft poached egg.

Remove the eggs from the water after cooking and flip the packages upside down onto their knots to rest a minute.  Cut open the bundles into a bowl, gently scoop out the poached egg into your serving dish.