Truffle in yolk is a simple and quick dish to prepare but very tasty and particular of its kind. with our olive and black truffle cream, it makes this simple recipe suitable for all occasions.
Servings: 3 people
Time: 20 minutes
Start by placing the eggs in a saucepan and add cold water until they are covered. Bring to a boil and cook for about 9 minutes.
Remove the eggs and let them cool under running water, or by immersing them in a bowl with ice. When they are cold, peel them and place them again in a saucepan with water and a tablespoon of turmeric. Leave to color in the fridge for a couple of hours.
Meanwhile, clean the leeks by removing the outer leaves, cut them into rings and transfer them to a pan with some oil. Add a pinch of salt and sauté for 10 minutes.
Take the colored eggs and cut them in half horizontally. With the help of a spoon, extract the firm yolks and place them in the container of a food processor.
Add a spoonful of olive and truffle cream and blend.
Fill the eggs with the resulting mixture and decorate with sprigs of dill. Finally, place them on the sautéed leeks and serve.