Truffled Silk Eggs
Here’s a delicious recipe that makes a perfect brunch or warm winter dinner, using farm-fresh ingredients. It’s simple, with a decadent-tasting twist.
- 1 large sweet potato, washed
- 2 large purple potatoes, washed
- 4 good-sized shallots
- 4 large farm eggs
- ¼ cup milk
- 2 teaspoons truffle butter (can be found some specialty grocery stores) or regular unsalted butter
- 2 tablespoons crème fraîche
- 1 cup winter market greens and/or market sprouts
- 1–2 tablespoons olive oil
- Preheat the oven to 425 degrees. In a roasting pan arrange the potatoes and shallots. Drizzle with olive oil and salt and pepper. Roast until golden and fork tender, about 40 minutes. Keep warm until ready to use.
- While the potatoes are roasting, heat water in the bottom part of a double boiler until boiling. In a bowl, beat the eggs with a hand mixer with the milk until frothy. Melt the butter in the top of the double boiler. When the butter has melted turn the heat down a bit. Add the eggs, and cook, stirring until just creamy and the eggs hold their shape, just a few minutes. Fold in the crème fraîche.
- To prepare the plate, slice the potatoes, lay the greens, potatoes and shallots on a plate, drizzle with olive oil and top with the truffled eggs. Sprinkle with the sprouts. (When having this for dinner, we like to add a glass of red wine!)