Eggs Granier

Ingredients

• 2 eggs
• 1 small spoonful asparagus tips in cream
• 4 thin, wide slices of truffle
• 1 small spoonful asparagus tips in cream
• 1 thin slice of truffle

Instructions

1. Coat the bottom of a shallow serving dish with a small spoonful of asparagus tips in cream and 4 thin, wide slices of truffle. Crack the eggs directly onto this base and cook them as you ordinarily would for eggs sur le plat (baked in a shallow dish).
2. Once cooked, arrange a small spoonful of asparagus tips between the yolks and place a thin slice of truffle on top of each yolk.