Home > Recettes > Poached eggs in little Nests, creamy truffle sauce

Poached eggs in little Nests, creamy truffle sauce

25min
Intermediate

Ingredients

6 persons

250 g de Nests 2
6 free-range organic eggs
1 knob butter
10 g de broken black truffle (previously frozen to accentuate its flavor).
25 cl de crème fraîche
10 cl de chicken stock cube
30 g de freshly grated Parmesan cheese
1 L de water
10 cl de cheap vinegar
salt
pepper
berries

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Preparation

Heat one pan of salted water for cooking the Nests and another for poaching the eggs.
When the water is simmering, add 10cl of vinegar. Break each egg separately into a bowl. Pour them one by one into the water, using the bowl to slide them in. Cook for 3 minutes, stirring very gently to prevent the eggs sticking to the bottom of the pan. As soon as the whites are firm, gently remove the eggs with a skimmer. Set aside.
To prepare the truffle sauce: Pour the chicken stock, crème fraiche and broken black truffle into a saucepan and season with pepper. Adjust the seasoning, bring to the boil, then simmer over low heat, stirring occasionally.
Meanwhile, pour the Nids into the boiling water, stir occasionally and cook for the time indicated on the packaging.
Drain and arrange in nests on plates. Coat the pasta with the truffle sauce. Place a poached egg in the center of each nest, score with a knife, sprinkle with freshly grated Parmesan and/or white truffle, crushed pink berries and serve.

A plus during truffle season: Parmesan cheese can be replaced by finely grated white truffles.

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