An amuse gueule or a starter that is easy to prepare: the truffled potato puree with sautéed spinach leaves, egg and truffle slices.
Material needed :
- Heat resistant glasses
- Pot in which all required glasses can be placed next to each other
- truffle slicer
Ingredients (for 4 servings):
- 200 g Classic Mashed Potatoes
- 8-10g truffle paste (to taste, in this case 1 cube)
- 100 g fresh spinach leaves
- Shallot brunoises
- 20 grams of butter
- a small fresh truffle
- 4 chicken eggs
- Spices:
- salt
- nutmeg
- Slightly strong jus
Action:
- Rub the glasses with some butter
- Mix the mashed potatoes with the truffle sauce and season to taste
- Pour the puree into the glasses and smooth out
- Wash spinach leaves
- Sweat the shallot brunoises in a little butter until translucent
- Add dripping wet spinach leaves and 2 tablespoons of water
- Cover with a lid and allow the spinach leaves to crumble in their own steam
- Season to taste with salt and nutmeg
- Drain in a colander and arrange on top of the puree
- Crack 1 egg onto each spinach layer, the yolk should remain intact
- Close with lids
- Fill the pot with water so that the glasses are 3/4 in the water
- Bring the water to the boil and put the closed jars in it
- Reduce the heat to medium and poach the jars
- Steam from the puree and spinach is now created in the glass, which cooks the egg
- The food is done when the white of the egg is white and the yolk is still runny
- Open jars and pour 1 teaspoon of jus over the egg
- Grate the truffle over the top to taste and serve immediately
