Recipe for truffle pasta with poached egg
Truffle just makes everything better.
When we visited the Food Festival in September this year, we tasted several different snacks with truffle, including truffle chips, truffle praline, and truffle pesto – yes, there were even truffle popcorn to enjoy!
And we love truffle at home. We put it on both white asparagus, like here, and on pizza when it needs to be a bit extra delicious.
The other day, I made a WONDERFUL pasta dish with store-bought truffle pasta, served with browned butter and freshly grated Parmesan, a poached egg on top, and a generous sprinkle of crispy fried sage.
If you haven’t tried making crispy sage yet, you’re missing out! You can make it in the oven, but in this dish, I fried it in butter in a pan, so it could add flavor to the browned butter that was poured over the pasta at the end.
Crispy fried sage can actually replace meat and bacon entirely. And as the ardent meat enthusiast that I am, that’s saying something.
Speaking of browned butter, I always have a jar of regular browned butter at hand. It has a fantastic nutty flavor and is the perfect sauce for both pasta and as an accompaniment to meat and vegetables.
An absolute must in the fridge!
Truffle Pasta with Poached Egg Recipe
Here’s the recipe for the sinfully delicious pasta dish that my wife and I could sit and enjoy at the dinner table last night.
Truffle pasta with poached egg
Ingredients
Pasta
- 250 gram Pasta Truffle pasta
- Water
- Salt
Poached egg
- 2 pcs. Egg
- 1 tablespoon Vinegar
- Salt
- Water
Sage
- Sage Leaves
- Butter
Sauce
- 100 gram Butter browned
- 50 gram Parmesan freshly grated
Instructions
Truffle pasta
- Bring a pot of lightly salted water to a boil.
- Cook the pasta according to the package instructions. Drain the water. Optionally, place a colander over the pot to drain the water.
- This way, the drained pasta stays back in the pot.
- Smart, eh? It works best if the pot and colander fit together size-wise.
Poached egg
- Bring a pot of lightly salted water to a boil.
- Find two small bowls or glasses and crack the eggs into each bowl/glass.
- Pour the vinegar into the water once it's boiling.
- Turn the heat down slightly, so the water is just gently simmering. Use a spoon to swirl the water around and immediately pour one egg into the water, followed by the second egg.
- Let the eggs cook for about three to four minutes and then fish them out of the water.
Sage
- Set a frying pan on the stove and turn on medium-high heat.
- Add a good knob of butter to the pan. About 50 grams.
- The butter will become a lovely "sauce" to pour over the pasta at the end.
- Let the butter melt and get really hot.
- Place each sage leaf in the hot butter. The leaves should not overlap. Let the sage leaves fry crispy on one side.
- Turn the leaves and finish frying them on the other side. They should shrink and become crunchy crispy before they are done.
- Remove the crispy sage leaves from the pan and place them on a piece of kitchen paper. Remember to save the browned butter. It has gained a wonderful flavor from the sage leaves.
Sauce
- Divide the pasta onto two plates and use a tablespoon to distribute the browned butter over each pasta serving. There should be about 1½ tablespoons for each serving.
- Place a poached egg on top of each portion of pasta.
- Distribute the cooled, crispy fried sage leaves by "crushing" and sprinkling them over each plate.
- Grate as much fresh parmesan over your pasta as you desire. When the pasta is mixed on the plate, the parmesan and browned butter form a truly fantastic sauce!
- Bon appétit.