Potato Foam with White Albatrüffel

Remove the peel from the potatoes and soften. Season the milk with nutmeg and salt and heat. Drain the potatoes, press them through a press and steam them dry.

Use a wooden spoon to gently fold the butter cubes into the potato mixture, then use the milk to make a creamy puree. Flavor the puree with a few drops of white truffle oil.

Carefully poach the eggs in boiling vinegar water using a ladle. Remove with a skimmer and keep warm. The eggs must still be waxy inside.

Arrange the puree on warm plates, place an egg on top of each and at the table, shape the albatrüffel over it with a truffle slicer.

Place a bottle of first class olive oil on the table so that a little can be poured over the dish as desired

Potato foam with white albatrüffel and poached country egg

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