Eggs with Black Truffles (Brouillade de Truffes)
23rd June 2016
Truffle Mushroom Soup
23rd June 2016
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Chestnuts pancakes

INGREDIENTS Chestnuts pancakes: (serves 4)
150 g/ 1 cup and 1/4 chestnut flour (sifted)
1 egg
50 ml/ 1/4 cup milk
1 tbsp crème fraîche or sour cream
50 ml/ 1/4 cup water
1/2 tsp baking powder
1 pinch of salt
2 shallots, finely sliced
Butter, for frying
350 g/ 3/4 pounds morel mushrooms
4 eggs, poached
Chives (finely chopped)
1 black truffle (shavings – optional. You could use parmesan shavings as an alternative)
METHOD The pancakes:
Fry shallots in 1 tsp butter or olive oil in a frying pan until golden. Set aside. In a bowl, mix sifted chestnut flour, baking powder, 1 egg, milk, water, crème fraîche (or sour cream) and salt. Mix well and leave to rest for 30 minutes. In a frying pan, melt 2 tsp butter and pour batter to make individual pancakes, sprinkling a few shallots on each one. Fry approx 1 minute on each side. Set aside and keep warm. (you can make 4 pancakes or a few smaller ones, like I did (see photos). I used a medium-sized cooking ring to shape perfect round pancakes)The mushrooms:
In a hot pan, fry the morel mushrooms ‘bare’ to dry them out for a 2-3 minutes, then add 1 tsp butter, salt and black pepper and continue frying for 2-3 more minutes. Set aside.

Poached eggs:
In a shallow pan of boiling water, add 2 tsp of vinegar. Prepare your eggs by breaking them into little cups/pots so it’s easier to pour into the boiling water. When the water is boiling, pour in the eggs in different areas (maximum four at a time – or the water temperature will get cooler). Leave them alone, cover with a lid for 3 minutes, then check if they need a bit of ‘pushing and shoving’ to make their form rounder. You can use a large slotted spoon for this. Depending on how well you like your eggs cooked, 3 minutes should complete the task. When ready spoon each egg at a time onto a plate. Set aside.

To assemble:
Place chestnut pancakes on a plate, add the poached egg, a few mushrooms to garnish, finely chopped chives, coarse sea salt and black pepper. Add a few shaving of black truffles (optional).