Truffled Poached Egg, Asparagus & Truffle Vinaigrette, Black Truffle & Potato Stack
The confluence of Spring, St. Patrick’s Day, a Potato Event, and a Black Winter Truffle resulted in one really spectacular dish.
It was time to eat that black truffle which had been infusing fresh eggs with its heady aromas for several days…beautiful spring-green asparagus at the market was irresistible…Food Network was featuring potatoes…and with St. Paddy’s Day around the corner, I just had to cook something green. So that is how this Triple Truffle dish was born. Simultaneously rustic and elegant, it is suitable for breakfast, lunch or dinner. Truffle lovers will absolutely swoon!
Truffled Poached Egg, Asparagus & Truffle Vinaigrette
Black Truffle & Potato Stack RECIPE
My friends, the fabulous truffle importers at Gourmet Attitude in New York share tips on fresh black winter truffles:
Store fresh truffles for one week to 10 days. Gently wrap the truffle (not yet cleaned) in a paper towel and store in a dry air-tight container. Change the paper towel daily and keep the container dry. I place a dozen fresh eggs in a glass jar along with the wrapped truffle. After a few days the truffle aromas are infused into the eggs.
They caution to never store the delicate truffles in rice, as it will dry them out. To clean, truffles should be gently hand brushed just before use.
- 2 T. olive oil
- 1 T. red wine vinegar
- 1 t. dijon mustard
- 1 t. truffle slivers, chopped
- salt and pepper to taste
In a small bowl, whisk together olive oil, vinegar, mustard, salt and pepper. Mix in truffle, set aside.
Cook very thinly sliced russet potatoes in canola oil over medium-high heat until golden brown. Drain on paper towels, season with salt crystals. Layer potato slices with a truffle slices.
Line up cooked asparagus spears, drizzle with the truffle vinaigrette. Center a potato stack on the asparagus. Top the potato stack with a poached egg. Serve warm. Happy Spring! Happy St. Paddy’s Day!
And if you’re in the mood for mashed potatoes Irish-style, see my post on A Potato Lover’s Dream: Colcannon Three Ways here.
Comfort Food Feast
Comfort Food Feast is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite comfort foods. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if this black truffle & potato stack got you in the mood for all things spudy, you might enjoy taking a peek at other potato recipes from some fabulous bloggers below…
The Heritage Cook: Potato, Bacon, Green Chiles and Cheese Casserole
Feed Me Phoebe: Bangers and Spinach Mash with Cider Onions
Dishin & Dishes: Sweet and Savory Potato Stacks
Big Girls, Small Kitchen: Potato-Chickpea Masala with Cilantro Chutney
Weelicious: Potato Fans
Haute Apple Pie: Sweet Potato Shepherd’s Pie
Taste With The Eyes: Truffled Poached Egg, Asparagus & Truffle Vinaigrette, Black Truffle & Potato Stack
Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad
Red or Green: Smashed Sweet Potatoes with Chipotle
In Jennie’s Kitchen: Crispy Oven Fries
The Sensitive Epicure: Healthier Twice Baked Potato Skins
Elephants and the Coconut Tress: Indian Spiced Potatoes
Jeanette’s Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole
Virtually Homemade: Bacon Parmesan Hasselback Potatoes
Devour: Mashed Potatoes, Reinvented
FN Dish: 10 Potato Picks (Recipes)
5 thoughts on “Truffled Poached Egg, Asparagus & Truffle Vinaigrette, Black Truffle & Potato Stack”
This surely must be the most luxurious dish ever prepared in honour of St. Paddy’s Day! And beautifully photographed as usual!! Actually a good reminder for me ’cause the truffle hunt should be on about 30 km away in not too far a time!!
What a gorgeous and elegant dish! Egg and asparagus were just meant for each other—and this dish has got me in the mood for spring. If only the weather would cooperate…
Absolutely stunning photos of a truly decadent dish.