POACHED EGGS WITH TRUFFLES, ASPARAGUS, MUSHROOMS AND POTATOES

INGREDIENTS

 

-Potatoes 400 g

-Asparagus n. 8

-Mushrooms 200 g

-Eggs n. 4

-STEFANIA CALUGI Truffled Cream

-STEFANIA CALUGI Sliced truffle

-Salt

 

 

METHOD

 

Boil the potatoes, mash them with a fork and dress with truffle cream and salt. Boil the asparagus and sauté the mushrooms. Cook the poached egg. Place the potatoes in the dish with eggs, asparagus, mushrooms and sliced fresh truffles on top.