- 6 free-range eggs
- 1 litre Simon Gault Home Cuisine vegetable stock
- 500 ml milk
- 100 ml cream
- 150 g instant polenta
- 2 Tbsp mascarpone
- 3 Tbsp finely grated Parmigiano-Reggiano
- 70 g cooked porcini (or ﬁeld mushrooms)
- 120 g porcini paste - Crema di Funghi Porcini
- 2 tsp salt
- ¼ tsp ground black pepper
- cracked black pepper
- 1 whole trufﬂe (or 3 tsp white trufﬂe oil)
Bring a large saucepan of water to 65°C (regulate with a thermometer). Gently place the whole eggs in the water and cook for 45 minutes. Remove the eggs and stand them in an egg carton (this will facilitate removal of the top of the shell later).
Begin the polenta 35 minutes into the egg-cooking time. In a medium-large saucepan, bring the stock, milk and cream to the boil, then slowly whisk in the polenta. Turn the heat down to medium and continue stirring with a wooden spoon for 3 minutes until the mixture thickens. Remove the mixture from the heat and allow to cool slightly. Add the mascarpone, Parmigiano-Reggiano, porcini mushrooms and porcini paste. Season with salt and pepper.
Carefully remove the top part of the shell from each egg. Divide the polenta between six serving bowls. Using one of the eggs or the back of a spoon, create a depression in the middle of each serving of polenta.
Pour a warmed egg into each indentation. Season the egg with salt and cracked black pepper. Garnish with a little sliced trufﬂe and drizzle ½ teaspoon trufﬂe oil over each serving.