Ingredients

White truffle cream

Potatoes 400 g

Asparagus n. 8

Mushrooms 200 g

Eggs n. 4

Truffle sliced ​​STEFANIA CALUGI

salt

Preparation

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.

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