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
sea salt
crème fraiche
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.

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