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Poached eggs w truffle, Reggiano & soft polenta

Recipe by Paul Wilson

  • 500g super fine polenta infused with fresh truffle if possible
  • 1L chicken or vegetable stock
  • 100g grated Grana parmesan
  • 1 tablespoon pure cream
  • 3 tablespoons of chopped truffles
  • 4 poached eggs
  • 1 truffle sliced thinly
  • 4 perfect triangles of Reggiano parmesan
  • Salt to taste
  • Beurre Blanc:
  • 2 shallots peeled & chopped
  • 1 clove of garlic peeled & sliced
  • 50ml white wine vinegar
  • 75ml white wine
  • 60g unsalted butter
  • 1 tablespoon cream
  • 1 teaspoon truffle oil (optional)
  1. Simmer chicken stock, add polenta in fine streams gradually, reduce heat allow to simmer for 30 – 40 minutes to a smooth porridge
  2. Whilst the polenta is cooking poach eggs, refresh, trim & refrigerate, keep the poaching liquor for re heating the eggs when required
  3. Add grated Grana parmesan, then cream & truffles, check seasoning, pass through a sieve & keep warm.
  4. For the beurre blanc combine shallots & garlic with white wine vinegar, boil to nearly dry, add white wine & simmer to reduced by half, add cream, bring to the boil & gradually whisk in the butter, then finally truffle oil, season with a little salt & freshly ground pepper. Pass through a sieve & keep warm.
  5. To serve, re heat poached eggs, warm polenta whisking as you do so, place roughly 2 tablespoons of polenta in each dish, top with an egg then cover with a tablespoon of polenta, top with a truffle slice then Reggiano, drizzle with beurre blanc & some freshly ground pepper.

Cook’s note:
Storing fresh truffles with the polenta & eggs imparts a unique truffle flavour, also if not using superfine polenta you will need to double the amount of stock & cooking time, always use Grana Padano parmesan for cooking as it has better melting qualities. Reggiano is best used as a condiment.

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