Truffled black vinegar poached egg on parmesan mash

Ingredients

• 20 ml rice or balsamic vinagar
• 5 ml soy sauce
• 5 g brown sugar
• 3 strips of orange rind
• 2 cloves
• 300g peeled and cubed potatoes
• 30g grated parmesan (plus more for garnish)
• 30 ml olive oil
• 5 ml truffle oil
• 1 spring onion
• 4 eggs

Directions

• Place the vinagar, soy sauce, sugar, orange rind and cloves in the smallest pot you have, and warm till starting to simmer. Turn off, and leave for 1 hour before straining and reserving the liquid.
• Boil or steam the potatoes, mash, then add the parmesan and 25 ml olive oil (reserving 5 ml)
• Place 4 squares of plastic wrap into 4 small cups.
• Place most of the truffle oil and vinagar in the four cups, reserving some as a garnish.
• Scatter in some chilli and spring onion to each cup.
• Break an egg into each cup.
• Scatter chilli and spring onion on top of each egg.
• Wrap up each egg by lifting it out of the cup and spinning it, then seal it with rubber bands or kitchen ties.
• Place the eggs into rapidly simmering water and cook for 8 minutes.
• Place each egg on a spoon of mash, garnishing with some reserved parmasen, spring onion and vinigar.

This recipe, which is essentially a poached egg on mashed potatoes, comes from Peter Gordon’s cookbook, culinary journey. A book by a Kiwi Chef, based in London. My Dad and I visited his restaurant a few times (his turkish eggs are my favourite breakfast).