Vegetarian recipe – Poached egg and truffle sabayon

  • Put the potatoes in a large pot of salted water. Bring to a boil, then simmer for 20 minutes until the potatoes are tender.
  • Meanwhile, heat the olive oil in a pan, add the shallot, cook for 2 minutes, then the mushrooms, cook for 7 to 8 minutes, until golden, salt and pepper.
  • Put the potatoes in a bowl, then mash them, then add the milk and margarine, salt and pepper. Mix well. Pass it through a blender and then through a sieve to obtain a smooth consistency.
  • Prepare the sabayon. Put the yolks in a saucepan, add 2 cl of water per egg, salt and pepper. Heat over low heat while stirring. The preparation will begin to thicken, be careful that it does not turn into a scrambled egg, the heat must be low. Add a little grated truffle, mix, add the fresh cream, mix, keep warm.
  • Prepare the poached eggs. Bring a saucepan to a boil and pour in the vinegar. Crack an egg into a ramekin. Swirl the water in the pan with a spoon and slowly pour in the egg. The water should keep spinning. Turn off the heat and cook for 3 minutes. Collect the egg with a slotted spoon and place it on absorbent paper. Do the same with others.
  • Put the puree at the bottom of the plates, add the mushrooms, the poached egg, pour the sabayon, and finish with grated truffle or shavings. Serve immediately.
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