No doubt about it, it’s truffle season in Australia and frankly, we’re a bit obsessed by it all!
A bunch of the guys from the Sydney restaurants (sommeliers, wait staff, chefs and more) recently travelled South of Sydney and went truffle hunting ( lucky ducks!) – found some good loot too – but there’s a whole new blog coming on that. For now, we thought we’d treat you to a bit of a Neil Perry classic, should you happen to have a truffle kicking around and feel like spoiling those close to you. It’s a sure way to keep your friends close, let me tell you!
And if you, like us, are a truffle adorer, lover, addict or pyschotic fanatic – then don’t forget that we have the truffle dinner coming up at Rockpool on George St, July 26th – and July 29 sees Neil at The Mundaring Truffle Festival in WA with Rockpool Bar & Grill Perth Head Chef Dan Masters – they are presenting the “Rockpool Rocks” masterclass where you will be treated to a little ‘Chicken cooked in a bag with truffle and truffled rice pilaf ‘ and ‘Drunken pigeon with abalone and truffles’.
Soft Poached Egg on Truffle Toast with Truffle Sauce
Serves 4
4 biodynamic (or organic) hens’ eggs
1 small fresh black truffle
8 wafer thin slices of sourdough bread, crusts removed
125g unsalted butter, softened
2 tablespoons clarified butter
200ml chicken stock
1 tablespoon crème fraiche
Fresh lemon juice
Sea salt and freshly ground white pepper
Using a small knife, trim away the dark outer crust of the truffle; reserve the trimmings. Finely shave the truffle with a mandolin or slicer and set aside.
Chop the truffle trimmings until fine and mix into the softened butter; season with salt and pepper.
Spread a thin layer of the truffle butter onto each of the bread slices and place the leftover butter into the fridge to cool slightly. Spread the truffle shavings over four of the bread slices, then top each with another buttered slice and press down firmly. You will now have 4 truffle “toasts”.
Bring the chicken stock to the boil in a small pot and allow to reduce by half. Remove from the heat and whisk in the crème fraiche and left over truffle butter until they have been incorporated. Season to taste with salt, pepper and lemon juice.
Heat a large pan with the clarified butter until hot. Add the truffle toasts and fry on both sides until golden brown. Remove from the heat and drain on paper towel.
Heat a large pot of water with some white vinegar until boiling. Reduce the heat to just below a simmer and poach the eggs for 2-3 minutes until just set. Drain the eggs on paper towel.
To serve, place the truffle toast onto a plate and gently place the egg on top. Spoon the truffle sauce over the egg and give a good grind of white pepper. Serve, eat and enjoy!
Other ideas with eggs and truffles…
Eggs are a great in combination with truffles. Here are a few other ideas:
You can try the truffle toasts with scrambled egg. Simply beat some eggs and cream together, add some shaved truffle and cook slowly in a non-stick pan with butter until just set. Season with salt and pepper and spoon over the toast.
The truffle sauce is also fantastic over a truffled omelette.
You can enjoy the truffle flavour for longer by infusing your eggs. Place the eggs into an airtight jar with the truffle (or even just the skins) and place into the fridge. The truffle aroma will naturally permeate the egg shell after a few days. Perfect then stirred through cooked pasta or scrambled.