Farm Eggs with Spinach, Foie Gras and White Truffles from Alba
DIFFICULTY: medium // TIME: 10 min.
3.5 oz. fresh baby spinach
1 TBS. extra virgin olive oil for frying the egg.
1.5 oz. foie gras.
1 fresh farm egg.
Fresh Alba truffles thinly sliced.
Salt and black pepper to taste.
Sliced Grissini croutons
Saute spinach with oil and a little salt and black pepper. In a separate pan, brown the foie gras on both sides, also adding a little salt and pepper. In a new pan, put the unbeaten egg with extra virgin olive oil and fry briefly. Once this is done, place the egg over the spinach on the serving plate. Finally, decorate with foie gras, white truffles from Alba and Grissini croutons. ■