Uovo Poché, Fonduta di Camembert, Tartufo e Aceto Balsamico

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare a poaching station with simmering water and a splash of vinegar.

Crack an egg into a small bowl.

Gently slide the egg into the simmering water and poach until the white is set, about 3-4 minutes.

Remove the poached egg with a slotted spoon and drain on paper towels.

In a saucepan, melt butter over low heat and add heavy cream.

Stir in grated parmesan cheese until melted and smooth, creating a fonduta.

Season the fonduta with salt and black pepper to taste.

Slice the white truffle thinly using a truffle slicer or a sharp knife.

To serve, place the poached egg on a plate and drizzle with fonduta.

Garnish with fresh herbs and top with thin slices of white truffle.

Cooking Techniques

Spice Level:

Allergens