Poached eggs with quenelles and truffles

A recipe with truffles from the Domaine de la Tuilière

Serves 4

8 eggs

50 cl bechamel sauce

50 g truffles

½ jar of chicken quenelles, sliced in to rounds

3 tablespoons crème fraîche

100 g grated cheese

salt, pepper

Poach the eggs in water with a little vinegar added.

Put the eggs in an oven dish, cover with the béchamel sauce mixed ith the quenelle rounds. Cover each egg with the sliced truffles.

Cover with crème fraîche, the grated cheese, salt, pepper and bake in a hot oven 15 min or longer, if necessary.

Domaine de la Tuilière 

André Ravoire

Route D60 - 84220 Murs

Tél. : 04 90 05 73 03

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