Eggs poached in truffle sauce

by: Nathalie Charron

  • Preparation 15 min
  • Cooking 15 min
  • Portions 4 pers.

Ingredients needed

  • 480 ml Favuzzi Truffle tomato sauce
  • 1 tbsp. Favuzzi Moderate intensity extra-virgin olive oil
  • 1 shallot, chopped
  • 1/2 cup red bell pepper, diced
  • 1 clove garlic, chopped
  • 1/2 tsp. leafs marjoram
  • 1/2 tsp. leafs thyme
  • 1/2 tsp. chives, minced
  • 1/4 tsp. Favuzzi Truffle and salt
  • 4 eggs

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Steps of preparation

  1. In a large skillet, sauté the shallots and peppers in oil for 3 minutes.
  2. Add the garlic and cook for 1 minute.
  3. Add the tomato sauce and cook over low heat for about 5 minutes.
  4. Add the herbs and truffle salt.
  5. Use a spoon to create four pockets and break an egg into each one.
  6. Cover and simmer over low heat until the egg whites are cooked.
  7. Serve with slices of toasted baguette slathered with oil and herbs.

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