Poached Egg with Cheese Cream and White Truffle

In a saucepan on low heat, warm the milk. Cut in the cheese and let it melt while stirring. Add the egg yolks and stir with the cheese until the cream is formed. Remove from heat.

In another saucepan, bring water to a boil. Break eggs one piece at a time into a mug and slide into the simmering water. Remove after one minute, arrange on plates and cover with cheese cream. Finely shave truffles on top and bring to the table.

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