Poached egg with truffle spinach
Egg, spinach and truffle: an excellent aperitif or a perfect second course for a light and fast meal!
Difficulty
EASY
Time
15 min.
People
4
Difficulty
EASY
Time
15 min.
People
4
Ingredients
• 200 g spinach
• 4 slices of Tuscan Bread
• 30 g White Truffle Butter
• 4 eggs
• 50 ml white wine winegar
PREPARATION
- Place half a pack of WHITE TRUFFLE BUTTER in a saucepan, add the fresh spinach and sauté for a few minutes. Melt the other half of WHITE TRUFFLE BUTTER in a pan and toast the slices of bread to make them crispy on the surface and soft inside.
- In the meanwhile put a pot full of water on the heat, add 50 ml of white wine vinegar (to each litre of water), take a fresh egg (stored at room temperature) and break it into a bowl taking care to leave the yolk intact.
- When the water is boiling, lower the heat so that the water only simmers gently. With the help of a whisk or a ladle create a vortex and gently dip the egg in it. After 4 minutes of cooking, collect the egg with a skimming ladle and dip it in cold water for a few seconds.
- Put a slice of toast on the plate and place the truffle spinach and the poached egg on top.
