Eggs Duchess

Ingredients

• 1 plat butter
• 2 pomme Duchesse (piped potato purée)
• 1 egg egg
• small splash crème cuire (cream)
• 1 slice truffle

Instructions

1. Butter the bottom of a serving dish. Using a pastry bag fitted with a large fluted nozzle, pipe the pomme Duchesse (piped potato purée) into 2 interlocked rings forming a figure-8 shape. Glaze the potato and brown it in the oven.
2. Carefully crack one egg into each ring and drizzle with a little crème cuire (cream). When the eggs are removed from the oven, top each yolk with a slice of truffle.