Truffled Poached Eggs on Truffled Hash
A Truffle a Day — Day 23
If breakfast is your favorite meal of the day, you’ll want to try this recipe, especially if you’ve just been out hunting truffles with your favorite truffle hound.
Hash is a dish of chopped meat, potatoes, onions, and other herbs or spices, whose name comes from the French “hacher”, meaning “to chop”. It is an excellent way to use up whatever leftover meat you may have from the night before, such as pork roast or turkey thighs. If you don’t have any leftovers, use bacon, sausage, or country ham.
Ingredients:
FOR THE HASH
1 onion
2 potatoes
2 slices of ham or corned beef, or several slices of bacon (or whatever meat you have leftover)
1 tablespoon chopped fresh herbs (parsley, sage, oregano, chives)
1 truffle
FOR THE POACHED EGGS
2 eggs per person (previously stored with truffle)
1 tablespoon vinegar
1 tablespoon salt
Preparation:
Start by crisping the bacon, if using, and set aside. Use the bacon fat to sauté the rest of your ingredients. Otherwise, heat oil and sauté finely-diced onions and potatoes with herbs until crispy. Cover for a while if needed, in order for potatoes to cook through. Add grated truffle and keep warm.
Poach eggs by lowering into boiling water to which you have added a tablespoon of vinegar and a palmful of salt. Remove with a slotted spoon after 3–4 minutes. Dry and trim.
Place a generous portion of hash on each plate, top with a poached egg or two, and grate a bit of extra truffle on top. Garnish with a sprig of Italian parsley or chervil. Enjoy!
A Truffle a Day is a series of one-a-day truffle recipes, excerpted from the soon-to-be-released Cooking with Truffles: A Chef’s Guide. All recipes can be prepared with or without truffles, depending on the voluptuousness of your pantry.
