Decadence Of Egg (gf) Recipe

Directions

1. 1

   Prepare the Sous Vide Egg Yolk

   Preheat the sous vide circulator to 63°C (145°F). Place the egg yolks in a vacuum-sealed bag and seal it. Submerge the bag in the water bath and cook for 1 hour.

2. 2

   Cook the Pancetta

   While the egg yolks are cooking, dice the pancetta and cook it in a skillet over medium heat until crispy. Remove and drain on paper towels.

3. 3

   Make the Potato Foam

   Peel and chop the potatoes, then boil them in salted water until tender. Drain and return to the pot. Add heavy cream, butter, salt, and pepper. Use an immersion blender to blend the mixture until smooth and frothy.

4. 4

   Plating

   Once the egg yolks are done, carefully remove them from the bag. Place a spoonful of potato foam on a plate, gently place the egg yolk on top, and sprinkle with crispy pancetta. Drizzle with truffle oil before serving.