Mashed potatoes with truffles, spinach and egg in a glass

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


  • 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