Ham, egg and white truffle nest
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Ham, egg and white truffle nest



12 slices of prosciutto crudo
6 eggs
1 knob butter
1 leek
2 tablespoons sweet Vermouth liqueur (optional)
100 g cooking cream
90 g truffle sauce
Black pepper

Wash and finely chop the leek and soften it in a frying pan with a knob of butter, add the vermouth and let it evaporate before turning off the heat. In a separate saucepan combine the cream and white sauce and let them mix well over low heat for a few minutes, the mixture should not be too liquid, then turn off the heat and mix everything with the leeks.

Line the muffin tins (muffin tins are perfect) with a couple of slices of ham each, covering the bottom and leaving some of the ham outside the tin, as it shrinks when cooking. Put a generous teaspoon of sauce with truffles and leeks in each mould and cover with an egg for each.

Bake (in a hot oven) at 160° C for 15 minutes, the last 2 or 3 minutes with heat only from below. Remove from the oven and let cool before removing the baskets from the mould. Make sure the egg inside is still creamy. Sprinkle the baskets with grated black pepper and serve.

If you want to add even more flavour, you can also grate fresh black truffle or alternatively slices of truffle carpaccio over the basket.

For a vegetarian version, you can replace the slices of ham with thin slices of courgette, but these must be salted.