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Eggs 1 Servings

INGREDIENTS

4 Or 5 Ruby Cresent potatoes
each the size of a
fingernail quartered
1 Stick of sweet butter
1 pn Kosher salt
1 T Extra virgin olive oil
1 Very fresh extra large
organic egg
1/4 oz Fresh white truffle from
Italy
1 t White truffle oil
1 T Mixed fresh herbs, chives
chervil parsley
tarragon
and basil

INSTRUCTIONS

I did find this, though, and hope it helps - even though it's for
white truffles. it was on starchefs.com, in the Aphrodisiac section -
so watch out! as for the open-shelf life of the fungi, i haven't a
clue! Best of luck  Wayne Nish, Executive Chef/ co-owner of the
four-star MARCH in New  York City  (Watch for an upcoming profile on
this very talented StarChef.)  "This recipe for Shirred Eggs with White
Truffles and Baby Potatoes is  conducive for soft seductive thoughts.
The textures are oozing with  sex" Although this recipe is for one, we
suggest you make it for two  or share one with your amore. Shirred Egg
with White Truffles and  Baby Potatoes  Pre-heat oven to 500 degrees On
top of the stove, in a small  saucepan, melt the butter, season with
salt and gently poach the  quartered potatoes for a few minutes or
until tender. Meanwhile, in a  cold small steel blini pan (4 1/2"
diameter) pour in the olive oil  and swirl to cover the bottom. Pour
out the excess. Crack open the  egg into the pan, season lightly with
salt and bake for two minutes  or until just set. Remove the egg to a
small round serving dish and  garnish with the drained potatoes,
truffle oil and herbs. Shave the  white truffle over the dish in paper
thin slices and serve  immediately. 1996    =A9 Wayne Nish  Posted to
FOODWINE Digest 10 Apr 97 by Patrick Gerding  <winestwd@HUB.OFTHE.NET>
on Apr 10, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 84
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 309.4mg
Potassium: 946.8mg
Carbohydrates: 17.2g
Fiber: 13.6g
Sugar: <1g
Protein: 8.3g


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