Lost Egg with Parsnip Mousse and Black Truffle

Ingredients

• 4 eggs
• 3 tbsp white wine vinegar
• Salt
• 400 g parsnips
• 150 ml milk
• 2 tbsp butter
• Salt
• black truffle (optional)

Instructions

1. 1.

   For the mousse, peel, dice, and steam parsnips in hot milk covered for about 20 minutes until tender. Stir several times. Remove from heat, add cold butter, and mash finely with a potato masher or blend until creamy. Season with salt.

2. 2.

   Bring 1 l of water to a boil in a wide pot (water should be about 8 cm high). Add white wine vinegar and 1 tsp salt. Crack each egg into a cup and gently slide it into the vinegar water, poaching for 4 minutes. Do not let the water boil; the eggs should just set.

3. 3.

   Place the mousse on warmed plates, lift the poached eggs with a slotted spoon, place them on the mousse, and grate black truffle over as desired.