Poached egg on spinach bed with summer truffle carpaccio
A classic of american brunch, the poached egg becomes the protagonist of this culinary idea with the scent of summer truffle.
4 fresh eggs
10 ml of white wine vinegar
Black pepper and salt to taste
Versilfood summer truffle carpaccio
Pour water into a large pot and bring to a boil: it will take about 5 minutes.
Salt the water and pour the white wine vinegar, then lower the heat and with a whisk make a reel in water.
At this point, gently pour an egg – previously broken in a bowl – into the reel and let the egg white embrace the yolk.
Cook the egg for 2 minutes, without stirring or touching it, then remove it from the pot and lay it on a slice of toast and a bed of fresh spinach.
Season with a few slices of summer truffle carpaccio and a few drops of its oil and taste the simplicity.