Egg Poached in Espresso Cup on Truffled Mashed Potatoes

At the beginning, prepare a loose, fluffy mashed potatoes for 4 people – as you know it from home and get it ready first.

Preheat the oven to 160 °C.

Butter the espresso cups and season with salt and pepper.

Put one egg in each cup. Put the filled espresso cups in a baking tray and pour hot water from the outside, so that the cups are 2/3 in the water. Now poach everything together in the heated stove for about 8 minutes until the egg is waxy soft.

Add 2 tablespoons of truffle oil to the mashed potatoes, which you have already prepared, and season with salt.

Arrange the truffled mashed potatoes decoratively on a plate, place the poached egg on top or on top and shave the fresh truffle over it with a truffle slicer. Sprinkle with freshly ground black pepper.

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