2 ½ pounds red bliss potatoes, cut potato in half, lengthwise, then cut ½” wedges
Fresh ground pepper
3 ounces white truffle oil
Strawberries – garnish
4 each, sliced thin
Method of Preparation:
Preheat oven to 400°F
Truffle Frites – Toss the potato wedges with the oil and seasonings, place on a sheet tray and bake, flipping occasionally, until golden brown and tender. Approximately 30 minutes.
Bacon Wrapped Asparagus – Wrap the bacon around the asparagus and bake for approximately 15 minutes on a sheet tray coated with non-stick spray until the bacon is crisp. Turn every 5 minutes.
Toast – Toss your minced garlic and shallots with oil and spread amongst your slices of ciabatta bread. Place on sheet tray coated with non-stick spray and bake until golden brown. Approximately 10 minutes.
Hollandaise – Place egg yolks in a large bowl and whisk in lemon juice. Place over a pot of boiling water. Whisk the eggs aggressively while slowly pouring in the melted butter. This should take no more than 1 minute. Once the eggs and butter are mixed into a sauce-like consistency remove the bowl from the heat and season to taste. Keep in a warm but not hot place.
Poached Eggs – Place a wide pot on a stove and heat water (4 inches deep), vinegar and salt together until it reaches 160 to 180 F. The water should be steaming but not bubbling, adjust your heat to maintain this temperature. Gently swirl along the edges of the pot to create a gentle whirlpool and drop your egg in the center. Do not touch until the egg begins to whiten and cook the white fully through. The yolk should still be raw or can be cooked to your desired doneness. Gently lift the eggs out of the water solution with a slotted spoon and set them aside for assembly.
Place the toast down on a plate. Top with a sliced tomato, bacon wrapped asparagus, and the poached egg. Generously spoon the hollandaise sauce over the poached egg, garnish with the sliced strawberries and serve with the truffle frites.