Eggs And Caviar Recipe

Time30m

Serves2

potato, leek, truffle sauce vin jaune, salsa verde

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Ingredients

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1
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and set aside.
2
Sauté the Leeks
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped leeks and sauté until they are soft and slightly caramelized, about 5-7 minutes. Set aside.
3
Cook the Eggs
In a saucepan, bring water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and place on a paper towel to drain.
4
Assembly
On a plate, layer the sautéed leeks and potatoes. Drizzle with truffle sauce vin jaune and top with a poached egg. Garnish with caviar and a dollop of salsa verde. Season with salt and pepper to taste.
5
Serve
Serve immediately while warm, allowing each guest to mix the ingredients as they prefer.