Perfect Egg, Potato Mousseline and Summer Truffle Sauce
A perfectly cooked egg with a deliciously creamy yolk, served on a smooth and indulgent potato mousseline.
Préparation
- Cook the whole eggs at 64°C for 45 minutes to obtain gently set whites and beautifully creamy yolks.
- Meanwhile, peel the potatoes and cook them in salted water until completely tender.
- Drain the potatoes and mash them very finely. For an especially smooth texture, pass them through a fine sieve.
- Incorporate the butter, followed by the gently warmed cream. Mix until the potato mousseline is smooth, light and creamy.
- Warm the summer truffle sauce gently without allowing it to boil, in order to preserve its aromas.
- Spoon the potato mousseline into deep plates. Carefully crack each egg and place it in the centre.
- Add the summer truffle sauce around or over the egg.
- Finish with finely chopped chives, a pinch of fleur de sel and freshly ground black pepper. Serve immediately.
