Fried eggs with sweet potato parmentier, foie and white truffle

First, peel and chop the sweet potato into chunks. Boil them for around 20 minutes, then drain them, keeping the cooking water.
To make the parmentier, mash the sweet potato with the butter and add a little cooking water to obtain a smooth, creamy texture.
Next, fry the eggs in a frying pan with plenty of olive oil and set them to one side.
Cook the foie scallops in a frying pan over a high heat.
Finally, serve a bed of sweet potato parmentier, place the egg and foie on top and slice some white truffle over it. Bon appétit!

Recipe with white truffle