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Neil Perry’s Soft Poached Egg on Truffle Toast with Truffle Sauce

This delicious recipe comes to us from Neil Perry via the Australian Egg Corporation. Serves 4

Ingredients
4 organic hen eggs
1 small fresh black truffle
8 wafer thin slices of sourdough (crusts off)
125g unsalted butter
2 tbsp clarified butter
200ml chicken stock
1 tbsp crème fraiche
Fresh lemon juice
Sea salt and freshly ground white pepper
Truffle Toast
Using a small knife, trim away the dark outer crust of the truffle; reserve the trimmings. Finely shave the truffle with a mandoline or slicer and set aside. Chop the truffle trimmings until fine and mix into the softened butter; season with salt and pepper. Spread a thin layer of the truffle butter onto each of the bread slices then place the leftover butter into the fridge to cool slightly. Spread the truffle shavings over four of the bread slices, then top each with another buttered slice and press down firmly. You will now have 4 truffle ‘toasts’.
Truffle Sauce
Bring the chicken stock to the boil and allow to reduce by half. Remove from the heat and whisk in the crème fraiche and leftover truffle butter until they have been incorporated. Season to taste with salt, pepper and lemon juice. Heat a large pan with the clarified butter until hot. Add the truffle toasts and fry on both sides until golden brown. Remove from the heat and drain on paper towel.
Eggs
Heat a large pot of water with some white vinegar until boiling. Reduce the heat to just below a simmer and poach the eggs for 2–3 minutes until just set. Drain the eggs on paper towel.
To plate
Place the truffle toast onto a plate and gently place the egg on top. Spoon the truffle sauce over the egg and give a good grind of white pepper.

INVEST in an Australian Trufferie
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Truffle RECIPES