Potato foam with eggs, pancetta, crispy onions and truffle

4
50 minutes

Ingredients

Potato foam

  • 500g of new potatoes
  • 300g of milk
  • 200g of butter, melted
  • 1 truffle, or 2 tbsp of truffle oil
  • salt

Crispy onions

  • 2 onions, finely sliced
  • vegetable oil, for frying

To serve

  • 4 eggs
  • 4 tbsp of breadcrumbs
  • 2 tbsp of pancetta, cubed
  • extra virgin olive oil

Method

1
Preheat a water bath to 65°C
2
For the potato foam, add the potatoes to a large pan of salted water and place over a medium heat. Bring to the boil, then simmer gently for 15–20 minutes until the potatoes are soft
  • 500g of new potatoes
3
Carefully add the eggs to the water bath and cook for 20 minutes. Once cooked, gently peel away the shell and set aside until ready to serve
  • 4 eggs
4
Once the potatoes are cooked through, drain and allow to cool slightly. Meanwhile, place the milk in a small pan over a gentle heat to warm through
  • 300g of milk
5
When the potatoes are just cool enough to handle, peel and roughly mash them with a fork or masher. Transfer to a blender with the melted butter and blitz together briefly, then continue to blend while slowly pouring in the warm milk
  • 200g of butter, melted
6
Once the mixture forms a smooth cream, season with salt and a little finely grated truffle (or drizzle of the truffle oil) to taste, reserving the rest of the truffle for serving
  • salt
  • 1 truffle, or 2 tbsp of truffle oil
7
Pass the potato cream through a fine sieve if desired and transfer to a siphon charged with 2 charges. Keep warm over a bain-marie until ready to serve
8
Preheat a deep-fryer to 130°C
9
Once hot, fry the sliced onions in batches for about 8–10 minutes until deep golden and crispy, draining any excess oil on kitchen paper
  • vegetable oil, for frying
  • 2 onions, finely sliced
10
Place a frying pan over a high heat and, once hot, add the breadcrumbs. Gently toss in the pan until lightly toasted, then transfer to a plate to cool slightly. Place the pan back over the heat and add the pancetta cubes, frying for 5 minutes until golden and crisp
  • 4 tbsp of breadcrumbs
  • 2 tbsp of pancetta, cubed
11
To serve, place a spoonful of the toasted breadcrumbs into the base of each serving bowl and cover with a squirt of the warm potato foam. Place a peeled egg in the centre of the foam and scatter crispy pancetta and onions over the top, adding a final few shavings of truffle and a drizzle of olive oil to serve
  • extra virgin olive oil