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Marco Stabile’s recipes

Egg poché with truffle-flavored gold


Marco Stabile’s recipes

Egg poché with truffle-flavored gold

and potatoes in olive oil


Serves 4

4 fresh organic eggs

Maldon salt

100g yellow potatoes

Extra virgin olive oil

Roll of film for microwave

Truffle flavor gold crumbs


Shake the contents of the salt shaker before use.

Close the eggs one by one in the film having first brushed with olive oil, and adding a fine dusting of gold crumbs.

Let stand in the refrigerator for 20 minutes.

Cut the well washed potatoes into cubes, leaving the peel. Boil until they are very soft in water with just a little salt.

Whip by hand adding extra virgin olive oil. You must obtain a consistent but rough cream (leaving the cooking water). Season with salt.

Cook the eggs by immersing them in boiling water for about 4½ minutes. Let it stand a few seconds and open the film wrapping.

Put the mashed potatoes on the plate in a circle, place the egg using a spoon. Sprinkle the egg with a little Maldon salt and a few more truffle flavored gold crumbs.

Enjoy your meal!


Who is the Chef Marco Stabile


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