People :

4

Preparation time :

25 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 small butternut squash (400/500gr)
  • 4 organic chicken eggs
  • 1 pinch of Szechuan pepper
  • Salt flakes
  • 1 Black Périgord Truffle
  • Olive oil
Preparation
  1. Peel and dice the squash, add pepper and boil for about 10 minutes – cooking time depends on the size of the squash. Once tender, put in blender with some of the cooking broth until you obtain a brightly colored smooth, even puree. Add salt to taste.
  2. Fry the eggs with a splash of olive oil until the yolk is still slightly runny. Then remove from  the oil, add some salt flakes and cut up with scissors. Serve atop the puree.
  3. At the last minute,  sprinkle the sliced truffle over the puree and egg.
Instead of egg, try adding potato chips cut into matchstick-sized pieces. Be careful not to overcook the squash or it will lose its bright orange color.

Additional information

People :

4

Preparation time :

25 min

Difficulty:

Easy

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