Ovetto in camicia speziato con Erbetta del campo e Tartufo

Ingredients

• 2 Eggs
• Pepper
• Truffle “scorzone”
• Salt
• Herbs
• Curry (a teaspoon)
• Water
• Extra vergin olive oil
• 2 spoons of  white wine vinegar

Procedure

To cook a poached egg you have to put the water in the pot and heat it, when it starts to boil you pour 2 spoons of white wine vinegar and you have to make a “wole” in the pot thanks to a whisk where you put the egg. The egg had been seasoned previously with pepper and salt. Let it stew for 3 minutes. Successively you plate on a base of herbs seasoned and slivered truffle. The egg should be compact outside and soft inside. It is a simple dish but at the same time delicious!