Soft-Boiled Egg with Plantin Truffle Quintessence
Soft-Boiled Egg with Plantin Truffle Quintessence
Plantin Kaviari
4
5 minutes
10 minutes
French
Breakfast
Easy
This soft-boiled egg is served with warm country-bread soldiers toasted in butter and finished with Plantin Black Winter Truffle Quintessence. The rich yolk, crisp toast and intense aroma of black truffle create an elegant contrast of textures and flavours, completed with a light drizzle of Alexis Muñoz Black Olive Oil.
Ingredients
Soft-boiled eggs
- 4 extra-fresh eggs, at room temperature
- Fine sea salt and freshly ground black pepper, to taste
Truffle toast soldiers
- 4 slices of country bread
- 40g of unsalted butter
- 8–12 g Black truffle quintessence, for finishing the toast soldiers
- A pinch of salt
- To Finish
- Black Fruity extra virgin olive oil, for drizzling
- Fine sea salt and freshly ground black pepper, to taste
Directions
Cook the soft-boiled eggs:
Bring a saucepan of water to a gentle simmer. Gently lower the eggs into the water using a spoon and cook for 6 minutes. This time allows for a just-set white and a still-runny yolk, ideal for absorbing the truffle aromas when you eat them.Cool and open the eggs:
Once cooked, immediately transfer the eggs to a bowl of ice water for 30 seconds to 1 minute. Place each egg in an egg cup, gently tap and remove the top of the shell to reveal the yolk.Prepare the truffle toast soldiers:
Cut the slices of country bread into long, even strips. Toast them in a pan with butter until crispy on the outside and still slightly soft in the center. Remove from the heat and spread generously with black truffle quintessence to preserve the full aromatic intensity of the condiment.Season and serve:
Season the eggs with salt, freshly ground black pepper and a light drizzle of Alexis Muñoz Black Olive Oil. Serve immediately with the truffle toast soldiers.
