Truffled Creamed Spinach with Poached Egg

Carefully remove the stems from the spinach so that only tender leaves remain. Then briefly wash several times, blanch in salted water (briefly scald) and quench in ice water. Immediately after cooling, lift out again and squeeze as well as possible. Chop the spinach not too finely and not too coarsely. Melt some butter in a saucepan over low heat. Add the finely chopped shallots and sauté slowly. Pour in whipping cream and let it boil down over high heat. In the meantime, boil water with a dash of vinegar. Crack an egg and carefully slide it into a ladle. Remove the pot from the heat and slowly dip the ladle into the water. Allow the egg to “drop” and poach for about 3-5 minutes, then gently lift it back out. Poach the remaining eggs in the same way. Once the shallot sauce has reduced enough, add the spinach and heat through, but do not continue to cook – this will harm both the color and the flavor. Season the spinach with a few drops of truffle oil as well as salt and arrange on deep, warmed plates. Place the poached egg in the center of each.

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