Recipe: Mat McLean | Photography: Vicki Ravlich-Horan
Infuse free range eggs in an airtight container with a fresh truffle for at least 24 hours.
Crack the egg into a ramekin, bake at 150°C or until the egg is just set.
Grate over a little truffle and season with salt and pepper.
Serve with celeriac and crème fraiche and a few matchstick-sized batons of Granny Smith apple. Or hot smoked salmon and brioche toast would also be perfect!
Celeriac and Crème Fraiche
100g thinly sliced celeriac
fresh NZ truffle
Squeeze a little lemon juice over the celeriac and season with some salt. Mix with a dollop of crème fraiche and some grated truffle.