TRUFFLE, TROUT AND RUFFLED EGGS

TRUFFLES HAVE A DISTINCT AROMA AND INTENSE EARTHY FLAVOUR. THEY ARE EXTREMELY EXPENSIVE, AND ITALIAN WHITES – CONSIDERED TO BE THE MOST LUXURIOUS OF THEM ALL – EVEN MORE SO, SO INFUSING OIL WITH A PIECE OF TRUFFLE ALLOWS US TO ENJOY THEIR SUMPTUOUS FLAVOUR WITHOUT THE EXCESSIVE COST. BROCCOLINI IS A SURPRISINGLY DELICIOUS INCLUSION IN THIS ELEGANT BREAKFAST.

STOVE – PAN

4 tsp olive oil

12–16 broccolini (smaller broccoli) florets or baby broccoli florets

4 Tbsp Greek yoghurt

3 Tbsp finely grated Parmesan

2 drops white truffle oil

4–8 eggs

8 ribbons smoked trout

juice of 1 lemon

salt and pepper to taste

1.Place 2 teaspoons of the olive oil into a pan and once hot, add in the broccolini or baby broccoli and fry until the florets start to char. Remove and refresh under cold water to stop the cooking process, then pat dry.

2.In the same pan, add the yoghurt, cheese and truffle oil and stir together. Remove and pour a touch onto each serving plate, keeping warm.

3.Once again in the same pan, add the balance of the olive oil, crack the eggs and cook to your liking. Remove then add to the plates, along with the broccolini and smoked trout.

4.Squeeze the lemon juice over the broccolini and trout, season with salt and pepper and serve immediately. Garnish as desired.