Potato parmentier with poached egg and black truffle

Potato parmentier with poached egg and black truffle
Cooking Time: 1 hour 15 minutes
Recipe Category: Vegetarian cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

This elegant vegetarian dish combines the creamy richness of buttered mashed potatoes, the delicate texture of a perfectly poached egg, the earthy depth of rehydrated morel mushrooms, and the unmistakable aroma of Laumont black truffle. A refined and comforting main course.

  • Keywords:
  • Parmentier,
  • Black truffle Laumont,
  • Morels
Nutritional values potato
  • Calories: ~1250 kcal
  • Protein: ~35 g
  • Carbohydrates: ~120 g
  • Fat: ~65 g
  • Fiber: ~18 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the potato parmentier with poached egg and black truffle

4 medium potatoes
50 g butter
6 green beans
6 green asparagus
3 artichokes
3 carrots
4 eggs
30 gr. of dried morels
Salt

Step-by-step to make the potato parmentier with poached egg and black truffle

  1. Hydrate the morels in a bowl with hot water for 6 hours.
  2. Start by peeling and cutting the potatoes and boil them in a casserole.
  3. When they are well cooked, drain them, but reserve a little of the cooking water. Put them in a bowl with the butter, the cooking water and a little salt and mash them to a fine texture.
  4. Take a small bowl and line it with cling film. Add an egg and close it to make a little bag.
  5. Bring water to the boil in a saucepan and add the little bags with the eggs. Leave them to boil for just 4 minutes to achieve the desired texture.
  6. Then peel the artichokes and cut them into quarters, and also peel the carrots. Blanch all the vegetables in another pan with boiling water. Once cooked, cut the green beans into 2 or 3 parts, and do the same with the asparagus.
  7. In a frying pan, sauté the vegetables together with the morels and set aside.
  8. Using a mandolin, slice the truffle and cut the slices into strips.
  9. Finally, serve the dish making a “volcano” of potato parmentier, in the centre add the poached egg and the vegetables and the truffle strips on the sides. Bon appetit!

Total preparation time: 7 hours 30 minutes

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