We had dinner out with the family recently and as we were preparing to leave, my sister in law sidled over to me holding a very suspicious looking little package. Wrapped in glad wrap and with a layer of paper towel underneath, its strange appearance had me wondering. Once she shared with me the nature of its contents, she became one of my very favourite people.
A truffle, given to them by a friend who owns a truffle farm, was now in my possession. My excitement could not be contained!
Of course we did the obligatory "infuse the eggs with truffle" before we used it, storing two eggs in a container alongside our lovely little fungus for a couple of nights so as to get more bang for our buck, truffle wise. We poached the eggs and they were delicious, with just enough hint of truffle to make them a very special lunch indeed.
That night it was truffle pasta for dinner, finished with a gorgeous melty gouda as I couldn't get my hands on a good Gruyere.
If you can get your hands on a truffle (or have a very generous sister in law), it is a highly recommended culinary experience. If not, try this recipe anyway with some lovely fresh mushrooms x
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| Truffle infused poached egg |
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