TRUFFLE PARMENTIER WITH EGG AND IBERIAN HAM

elaboration

1. In a pot with water and salt, cook the peeled potatoes for 30 minutes.
2. Remove the water and pass the potatoes through a masher.
3. In a bowl, mix the mashed potato with the butter and add the grated truffle, mix well
4. To make everything smooth and creamy, add a little milk and mix with a whisk.
5. Rectify with salt and pepper and set aside.
6. Boil water and a splash of vinegar in a saucepan.
7. Remove from the heat, throw the shelled egg in, making it set, and remove it with a skimmer.
8. In a slightly deep dish, spread the potato and truffle parmentier, together with the poached egg and garnish with the Iberian ham.