Preparation:
Poach the eggs in water with salt and vinegar for 1 minute and set aside. Prepare a bechamel sauce and then add half the truffle finely diced. Cut the rest of the truffle into thin slices and set aside. Pour the béchamel sauce on the serving plate followed by the poached eggs. Garnish with the truffle slices and trout roe. Serve hot.
NUMBER OF SERVINGS |
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| Serves 6 | ||
COOKWARE |
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| Pans, whisk and slotted spoon. | ||
INGREDIENTS |
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| Ingredients | Quantity | Comments |
| Quail eggs | 6 units | |
| Hen eggs | 6 units | |
| Bechamel | 6 dl. | |
| Truffle | 20 gr. | |
| Sherry vinegar | 1 gr. | |
| Salt | 20 gr. | |
| Trout roe | 50 gr. |