Poached egg, truffle sauce

Béchamel:

• Gently melt the butter in a thick-bottomed saucepan.
• Add the flour and stir with a wooden spoon without letting it turn brown.
• Pour in the milk gradually, without stopping stirring, until the sauce thickens.
• Season with salt and pepper.

Truffle sauce:

• Reduce the wine in a saucepan.
• Let it simmer for a few minutes before pouring, while stirring, the bechamel and cream. Stir in the tartufata sauce or the black truffle cream (quantity to taste), and cook over low heat for 3 minutes. Verify the seasoning.
• Meanwhile, poach the eggs in simmering water with a little vinegar.
• Serve the eggs on toast and top with the truffle sauce.

Option: You can also use truffle juice, as an option, for the sauce. In this case, incorporate at the end of cooking.

Food and wine pairing : Poached eggs with truffles pair perfectly with Champagne, a nice Riesling, a fine white Burgundy such as a Santenay, a Hermitage, or a dry red wine rather ” evolved ” such as a sophisticated Pomerol, a Saint-Emilion, a red Pessac-Léognan, a Margaux or a Saint-Julien.

For 4 people

• 4 fresh eggs
• 4 slices of toasted bread
• 50 gr of black summer truffle cream or tartufata sauce
• 3 tablespoons of cream
• 10 cl sweet white wine
• (option: melanosporum truffle juice)

For the béchamel sauce( 20cl):

• 15cl milk
• 50 gr butter
• 20 gr of flour
• salt, pepper