Truffle Benedict Eggs with Tomino Fondue
Category: Main Dishes
Serves: 2
These luxurious Truffle Benedict Eggs with Tomino Fondue bring a unique twist to the classic Benedict. The creamy Tomino cheese fondue combined with the earthy notes of black truffle makes this dish perfect for a decadent brunch or a special occasion. With a perfect blend of crispy, golden croquettes, velvety poached eggs, and a rich, aromatic finish, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red potatoes | 300g |
| Clarified butter | q.b. (as needed) |
| Eggs | 2 |
| Fine salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Grissini (breadsticks) | 100g |
| Fresh spinach | 150g |
| Garlic | 1 clove |
| Butter | 10g |
| White wine vinegar | 2 tbsp |
| Coarse salt | q.b. (to taste) |
| Tomino cheese (soft cheese) | 1 small wheel |
| Fresh cream (liquid) | q.b. (to taste) |
| Black truffle | q.b. (for garnish) |
Instructions
-
Prepare the Potatoes:
- Begin by washing the red potatoes thoroughly under cold running water to remove any dirt. Place them in a saucepan and cover them with water. Cook over medium heat until the potatoes are soft and easily pierced with a fork—this should take about 10 minutes.
- Once cooked, remove the garlic clove, and, using a clean kitchen towel, press the potatoes to break them up. You can use a potato masher or a fork to do this. The goal is to achieve a coarse mash.
- Season with salt and pepper to taste.
-
Form the Potato Croquettes:
- Transfer half of the mashed potatoes into a square-shaped mold (about 10 cm on each side). Press down gently to compact the mash, then remove the mold to form a square-shaped croquette.
- Repeat the process with the remaining mashed potatoes to form the second croquette.
- In a small bowl, beat the two eggs lightly and set aside. Crumble the grissini into small pieces or use a food processor to create coarse crumbs.
- Dip each potato square first into the beaten eggs, then coat thoroughly with the crumbled grissini. Make sure the coating adheres well on all sides.
-
Poach the Eggs:
- In a wide pan, pour water, filling it to a depth of about 4-5 cm. Add 1 tablespoon of white wine vinegar and a pinch of coarse salt.
- Bring the water to a gentle simmer over medium heat. Stir the water vigorously with a whisk to create a whirlpool.
- Carefully slide in one egg at a time into the swirling water, making sure the egg white envelops the yolk. Cook for about 4-5 minutes for a soft, runny yolk. Remove the egg carefully with a slotted spoon, allowing any excess water to drain. Set aside on a plate.
-
Fry the Croquettes:
- In a separate pan, melt the clarified butter over medium-high heat. You need enough butter to coat the bottom of the pan by about 1.5 cm.
- Once the butter is hot, gently place the prepared potato croquettes into the pan. Fry until golden and crispy on both sides, about 3-4 minutes per side.
- Remove from the pan and place on a paper towel to absorb any excess oil.
-
Prepare the Tomino Fondue:
- Cut the Tomino cheese into small cubes. Heat a separate pan over low heat and add the Tomino cubes.
- As the cheese begins to melt, add a splash of fresh cream to help create a smooth, creamy sauce. Stir gently with a whisk until the cheese has completely melted and the fondue has reached a velvety consistency. Season with salt and pepper to taste.
-
Assemble the Dish:
- Place one of the crispy potato croquettes on a serving plate. Top it with a small mound of sautéed spinach.
- Carefully place a poached egg on top of the spinach and drizzle generously with the creamy Tomino fondue.
- Finish by shaving fresh black truffle over the top to add a luxurious touch of earthiness.
-
Serve and Enjoy:
- Repeat the assembly process for the second serving. Serve immediately while the eggs are warm, and enjoy your Truffle Benedict Eggs with Tomino Fondue for a truly indulgent brunch.
Tips and Variations:
- Tomino Substitute: If you can’t find Tomino cheese, you can substitute it with other creamy, soft cheeses like Brie or Camembert.
- Truffle Oil: If fresh black truffle is unavailable, consider using a few drops of high-quality truffle oil as an alternative.
- Grissini Alternative: If you prefer, you can replace the grissini with breadcrumbs for a slightly different texture on the croquettes.
This Truffle Benedict Eggs with Tomino Fondue is a refined take on the classic brunch dish, blending crispy textures, delicate flavors, and the earthy elegance of truffle for an unforgettable dining experience. Perfect for impressing guests or treating yourself to something extraordinary!
