Very exclusive & Very expensive - Poached egg with truffle foam

---

Polenta consists of corn. This must be stirred into a warm liquid with constant stirring. The polenta then absorbs the liquid. You have to be very careful with this dish, because polenta burns quickly. The polenta can be varied in many ways. In our case, we combine it with a poached egg, truffle foam and bread crôutons.

It is a vegetarian dish and it is perfect as an appetizer in the cold seasons. Autumn and winter often means truffle time in the kitchen. Truffle is an absolute delicacy and is often served only in very expensive restaurants. Unfortunately, the price of the noble mushroom can vary greatly from day to day.

In addition, a distinction must be made between black and white truffles. Who would like to taste this noble mushroom times, must therefore reach deeply into the purse. When I cooked the dish at home, I unfortunately had to do without fresh truffles because they are rather too expensive for me as a young person. However, there are, for example, truffle butter and truffle oil in many delicatessens, which are somewhat more affordable.

One should be careful here, since many often have an artificially aggressive aftertaste.

Ingredients

Ingredients Polenta:

• 100g minute polenta

• 250ml cream

• 250ml milk

• 1EL truffle butter

• salt/pepper

Ingredients truffle foam:

• 100ml Noilly Prat

• 100ml white wine

• 100ml vegetable stock

• 50ml cream

• 2 tablespoons butter

• 2EL truffle butter

• salt/pepper

Ingredients poached egg and crôutons:

• 2 eggs

• vinegar water

• 2 slices of toast

• 1 tablespoon butter

• salt/pepper

• 1 sprig of rosemary

Instructions

Preparation of polenta: Boil the cream together with the milk. Season with salt and pepper and add truffle butter. Stir in the polenta, stirring constantly.

Preparation of truffle foam: Reduce the Noilly Prat and white wine together by half. Add the vegetable stock and reduce by half again.

Add the cream and butter and bring to the boil once. Add the truffle butter, salt and pepper.

Preparation poached egg crôutons:

Boil the vinegar water until just before boiling point. Put the egg in a bowl and create a whirlpool in the water. Now place the egg in the center of the whirl (egg white should wrap around yolk). Let it stand for about four minutes.

Cut the toast into cubes. Bring the butter to a foam in a pan and add rosemary. Fry the crôutons in butter until golden brown. Drain them on kitchen paper.

Resumé

Fresh real truffle would of course put the icing on the cake. However, this is still a great truffle dish that is quick to prepare. The bread crôutons bring the certain crunch. As so often vegetarian, but meat is missing here at any point.