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Ingredients
Puff Pastry with Egg and Truffle Filling
Preheat the convection oven to 180°C (approximately 350°F). Roll out the thawed pastry on a floured work surface and using a bowl (or a cutter), cut out 2 sheets about 20-22 cm (approximately 8 inches) in diameter. Lay 1 of the dough sheets on a greased baking sheet and brush the edge with some egg white. Cut out a ring from the second sheet of dough using a second bowl or cutter, about 2-3 cm (approximately 1 inch) smaller than the first bowl. Place the ring on the dough sheet. Lay the rest of the small sheet of dough (lid of the pie) on the baking sheet. Brush the edge of the round sheet of dough with a little melted butter. Bake in the preheated oven 20-25 minutes, until golden brown, then let cool. Place the finished pastry on a wooden plate and set the lid aside. Heat 1 tablespoon of butter in a saucepan, stir in the flour, cook briefly, then add the milk gradually while stirring. Bring to a boil briefly over low heat, then remove the pot from the heat and season with salt, pepper and nutmeg.
Bring 500 ml (approximately 2 cups) of water to a boil, then reduce the heat and simmer. Add 4 tablespoons of vinegar and a little salt. Crack the eggs and carefully pour each into a cup. Let the eggs slide into the vinegar water and poach for 3-4 minutes, one at a time. Remove with a slotted spoon and drain well. Fill the pie with 5 tablespoons of the bechamel sauce and place the poached eggs on it. Fill with the remaining sauce. Slice the cleaned truffle finely over the eggs. Place the pastry lid on the pie and serve immediately.
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |