Poached eggs with white truffle oil

August 10, 2026

Poached eggs with white truffle oil

Egg and truffle is one of the great classic pairings of fine dining, and for good reason: the fat in the yolk is the perfect carrier for the aroma of truffle. These poached eggs on toast, finished with white truffle oil, are ideal for a special breakfast, a brunch or a luxurious appetiser.

Ingredients (2 people)

4 very fresh eggs
2 thick slices of sourdough bread
A splash of white vinegar (for poaching)
White truffle oil, to taste
Flaky salt and freshly ground black pepper
Optional: chopped chives, rocket or Parmesan shavings

Step by step

1. Prepare the water

Fill a pan with about 8 cm of water, add a splash of vinegar and bring to a very gentle simmer with small bubbles. If it boils hard, the white will break up.

2. Crack the eggs

Crack each egg into a small bowl. For a neater poached egg, tip it through a fine sieve first to remove the runniest part of the white.

3. Poach

Stir the water to create a gentle whirlpool and slide the egg into the centre. Cook for 3 minutes: the white should be set and the yolk runny. Lift out with a slotted spoon and drain on kitchen paper.

4. Toast the bread

Meanwhile, toast the slices of bread until golden and crisp on the outside.

5. Assemble and finish

Place two eggs on each slice of toast, add flaky salt and pepper and finish with a generous drizzle of white truffle oil. When you break the yolk, the heat will release all the aroma of the truffle.

Valle Trufa tips

The fresher the eggs, the better: the white of a fresh egg holds together when poached.
Make ahead: you can poach the eggs in advance, keep them in iced water and reheat them for 30 seconds in hot water just before serving.
Truffle always at the end: never add the oil to the water or heat it. The warmth of the egg is enough.
More intensity: spread the toast with a little white truffle butter before adding the eggs.

Variations

With asparagus: swap the bread for griddled green asparagus. With mash: serve the egg on creamy mashed potatoes. In season: from October to December, shave fresh white truffle on top.