Truffled eggs
Here is a great recipe for New Year’s Day brunch. It’s as easy as making deviled eggs and you can prepare the eggs, ready to cook, the day before.
We are crazy about all things truffle and love using truffle salsa as an easy and somewhat less expensive way to get our fix. You can find truffle salsa at many specialty Italian grocers.
If I had a fresh truffle I would shave a bunch over the top of the finished dish. If truffles aren’t your thing you can easily substitute fresh chopped herbs, ham or mushrooms and get the same delicious results. I have also used ricotta instead of mayonnaise to lighten things a bit and keep things a little more Italian.
The potato pancakes are a real standard recipe for me and if I was in NYC I would use Matzo meal instead of breadcrumbs to get the real latke flavour but again when in Rome…
A super quick sear of some prosciutto, instead of bacon, and some ripe cherry tomatoes plunged in boiling water and then peeled back, finish off the plate. Served after a nice fruit salad doused with Prosecco I think this makes an elegant plate for a sit down brunch. Buon appetito!
- 4 eggs
- 1 Tbsp truffle salsa
- 3 Tbsp ricotta
- Bread crumbs for dipping
- Salt & Pepper
- Olive oil
- Place eggs in a pot
- Cover with cold water
- Place on high heat
- When water starts to simmer, time for 10 minutes.
- Remove from heat, place in cold water to stop cooking.
- Peel and cut away one quarter of the egg lengthwise, enough to scoop out the egg yolk
- You can also slice a small sliver off the back side so they will sit upright
- In a small bowl mix egg yolks, ricotta and truffle salsa, salt and pepper to form a smooth paste
- Fill eggs with yolk mixture and cover entire surface of cut side.
- Dip in bread crumbs (The eggs can be prepared up to this step the day before)
- Heat up 3 Tbsp olive oil
- Place eggs, bread crumb side down in hot oil until browned and heated through
- 2 potatoes
- 2 Tbsp onion, grated
- 3 Tbsp bread crumbs
- 1 egg yolk
- Salt & pepper
- Olive oil
- Grate potatoes
- In a bowl, mix all ingredients together, except for olive oil
- Shape into 3 inch round pancakes
- In a pan on medium heat, heat enough olive oil to cover the bottom of the pan
- Place 2 or 3 pancakes in pan at a time, without crowding
- Cook and squish down each pancake to about 1/4 inch
- When golden on one side, flip over and cook other side
- When both sides are golden and crispy, place in hot oven to finish cooking through
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