Italian
Poached Egg with Pepper and Truffle
by Chef in Camicia · 306K subscribers on YouTube
A poached egg on a bed of Grana Padano cream, topped with truffle and pepper. A simple and delicious recipe from Nonna Maria.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
Ingredients
10 items- 4 pcsEggs4 large eggs
- 100 gGrana Padano DOPgrated
- 200 mlCooking Creamcooking cream
- Crostinismall toasted bread slices, about 4-8 pieces
- Truffleblack or white truffle, to taste
- Black Pepperfreshly ground, to taste
- 1 tbspVinegarscant tablespoon (white wine vinegar)
- Saltto taste
- Guanciale(optional) — thin slices, for optional garnish
- Fogliolina(optional) — herb leaf (e.g., parsley or basil) for garnish
Method
- Fill a small pot with water, leaving at least 5 cm from the rim. Add a scant tablespoon of vinegar and some salt. Bring to a boil.
- In a separate pan, heat the cream over low heat. Remove from heat, add 100 g of grated Grana Padano, and stir until melted. Return to low heat briefly to finish, stirring constantly.
- Place some crostini on a plate and spoon a layer of the Grana Padano cream over them.
- Crack an egg into a small bowl. When the water boils, create a whirlpool with a whisk, then gently pour the egg into the center. Cook for 3 minutes.
- Remove the poached egg with a slotted spoon, drain well, and place on the cream.
- Grate some truffle over the egg, add a pinch of black pepper, and garnish with a herb leaf.
- (Optional) Fry thin slices of guanciale in a pan until crispy and add on top for extra flavor.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
