Page 572 - YC Cooking School

For the poached eggs

1. Break each egg into a separate ramekin or coffee cup.
2. Bring a pot of water (about 1 litre) to a gentle simmer and add the vinegar.
3. Carefully drop the eggs into the water, making sure that each egg has its own space.
Note: If you're poaching lots of eggs, it’s best to cook them in batches.
4. Cook gently for 2-3 minutes then carefully remove the eggs from the water using a
slotted spoon.

To assemble

1. Place the grilled polenta squares onto serving plates and top with the sautéed
mushrooms.
2. Carefully place the poached eggs on top of the mushrooms.
3. Garnish with shaved Parmesan cheese, drizzle with a little truffle oil (take care as it’s
quite strong) and sprinkle with chopped chives.

© Recipe copyright of Peter Goffe-Wood

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