in Italy

Potato julienne with black truffle and fried egg

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Ingredients for 2 servings:

  • 4 medium-sized potatoes, mostly waxy
  • 2 truffles, black or white
  • 2 eggs (preferably organic)
  • 6 drops flavoring (truffle oil)
  • 1 liter rapeseed oil
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes, cut them into julienne strips, and fry them in rapeseed oil heated to 190°C until golden brown. Drizzle with a few drops of truffle oil. Quickly fry the fried eggs in a little butter, serve with the potatoes, and briefly sauté the shaved truffles in the pan and sprinkle over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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