Soft-boiled eggs rolled in breadcrumbs
Ingredients
Instructions
- 8 eggs
- 20 g chopped truffles
- 50 g mixed salad
- 80 g breadcrumbs
- 4 slices of bread
- 60 g butter
- 10 cl of white alcohol vinegar
- 1 tbsp. truffle oil
- 3 tbsp. tablespoons olive oil
- 2 tbsp. tablespoon old wine vinegar
- Fleur de sel, ground pepper
- Bring 1.5 liters of water mixed with white alcohol vinegar to the boil.
- Dip the eggs and cook them for 5 minutes 30.
- Dip them in fresh water to stop the cooking, then peel them and set them aside in cold water.
- Mix 20 g of butter and the chopped truffle in a bowl.
- Toast the slices of sandwich bread and coat them with the truffle butter before cutting them into breadcrumbs.
- Melt the rest of the butter in a frying pan, add the eggs to warm them up and sprinkle with breadcrumbs.
- Arrange the eggs and breadcrumbs on a plate and sprinkle with fleur de sel and freshly ground pepper.
- Serve with a mixed salad seasoned with old wine vinegar, olive oil and truffle oil. Serve immediately.
Soft-boiled eggs rolled in breadcrumbs
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