People: 4
Ingridients:
- 4 eggs
- 50g of white truffle (Tuber Magnatum)
- 8 foie scallops
- Salt
- Extra virgin olive oil
For the parmentier:
- 400g of sweet potato
- 50g of butter
- Salt
- Cooking water from the sweet potato
- First, peel and chop the sweet potato into chunks. Boil them for around 20 minutes, then drain them, keeping the cooking water.
- To make the parmentier, mash the sweet potato with the butter and add a little cooking water to obtain a smooth, creamy texture.
- Next, fry the eggs in a frying pan with plenty of olive oil and set them to one side.
- Cook the foie scallops in a frying pan over a high heat.
- Finally, serve a bed of sweet potato parmentier, place the egg and foie on top and slice some white truffle over it. Bon appétit!
