Rowley Leigh

Sea Kale with Poached Eggs and Truffles

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Preparation info
  • Serves

    six

    • Difficulty

      Easy

Appears in
top 1000A Long and Messy Business
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

The eggs can be poached in advance. The truffles should be shaved with a bespoke truffle slicer but a very sharp Japanese mandoline will work very well. Slicing with a knife is not really an option.

Ingredients

  • 12 fresh eggs
  • 1 tablespoon white wine vinegar
  • 2 bunches of

Method

To poach the eggs, fill a medium saucepan three-quarters full of water and bring to the boil with the wine vinegar. Have a large bowl of iced water nearby.

Break each egg into a cup. Slip an egg gently into the area where the water is boiling most vigorously. It will sink to the bottom, the water will come off the boil and return to it as the egg rises back to the top, the white enclosi