Eggs Vaucourt

Ingredients

• butter
• Duchesse potato mixture (appareil à pomme Duchesse)
• scrambled egg mixture (appareil d'œufs brouillés)
• eggs
• truffle

Instructions

1. Butter a shallow dish and pipe the Duchesse potato mixture (appareil à pomme Duchesse) using a large fluted nozzle to form either a border, a rosette, or joined rings arranged in a crown.
2. Glaze the piped potatoes and color them in the oven.
3. Fill the center of the rings, rosette, or border with the scrambled egg mixture (appareil d'œufs brouillés) enriched with asparagus tips and truffles, keeping it very creamy and soft.
4. Crack whole eggs onto this mixture and cook them sunny-side up (au miroir). To prevent the eggs from cooking too much on the bottom, place the dish on a sauteuse (shallow pan) filled with cold water.
5. Top each egg yolk with a small fluted truffle round.