Slow-cooked egg with black truffle cream sauce and pancetta crisps
• 4 eggs • 4 slices pancetta • 1.5 black truffles (or 30 g) • 2 large shallots • 20 cl whipping cream • 80 g parmesan • 2 cl olive oil • Truffle oil (optional)
The night before, finely grate the black truffle into the cream and let infuse in the refrigerator all night. The next day, heat a volume of water to 64°C, add the eggs and let slowly cook for about 40 minutes. During this time, finely chop the shallots then sauté them in a saucepan with a drizzle of olive oil for about 10 minutes or so. Add the black truffle cream sauce, then the parmesan and reduce this mixture on low heat. Lay the pancetta slices on a sheet of parchment paper. Put them in the oven at 180°C for about 10 minutes or so. Set aside once cooked. After cooking, place the eggs in a volume of cold or warm water so they stop cooking. Gently peel the eggs. Just before serving, put some black truffle cream sauce on the plates.
How to serve
Gently place the slow-cooked egg in the centre of the cream sauce. Decorate with the pancetta crisps. Finish garnishing each plate with a few slivers of the remaining truffles, and a turn of the pepper mill. For a richer flavour, you can drizzle on a bit of truffle oil.