Potatoes and truffles are a match made in heaven, add a perfectly yolky and glossy sunny side up egg, some earthy English peas and asparagus and you have an umami bomb in a bowl. Cozy, hearty, elegant and with a sophisticated twist on the classic mashed potato, this dish is really just pure perfection.
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
FOR THE MASHED POTATO
2 litres water
1 tablespoon sea salt
1 kilo Yukon gold potatoes, washed, peeled and cubed
1⁄2 cup butter, softened
½- ¾ cup milk
3 cups finely grated Parmesan cheese
1⁄4 cup white truffle oil
Freshly ground black pepper
FOR THE SUNNY SIDE UP EGGS:
tablespoons vegetable oil, olive oil or butter
2 large eggs
FOR THE ENGLISH PEAS AND ASPARAGUS:
1/4 cup butter
2 tablespoons olive oil
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed
200 gr English peas, fresh or frozen (if frozen, thawed)
1 teaspoon sea salt
Freshly ground black pepper
In a large saucepan, combine water, 1tablespoon salt, and potatoes over medium-high heat. Bring to a boil and cook for 15 to 20 minutes or until fork tender.
While potatoes are cooking prepare the English peas and asparagus.
Melt butter in a skillet over medium-high heat. Stir in the olive oil. Cook garlic in butter for about a minute, but do not brown. Add asparagus, and cook for about 7-8 minutes, turning asparagus to ensure even cooking, add the English peas and stir to combine and evenly coat, cook and stir for another 2 minutes. Season with sea salt and freshly ground pepper, stir and turn heat of. Semi cover with pan lid and leave on the stove until serving.
Drain potatoes well, and return to sauce- pan. Add butter, milk and parmesan cheese and with a potato masher or hand blender mash potato mixture until butter melts and you have a nice smooth consistency. Add truffle oil, sea salt, and freshly ground pepper and stir well to combine.
Now for the sunny side up eggs, heat a large, non-stick frying pan over medium-low heat.
Lightly coat the bottom of the pan with oil of your preference or butter (approximately 1 tablespoon). If using butter, let it melt.
Crack the eggs gently into the pan to keep the yolks intact (do not overcrowd the pan, keep a space in between the two eggs).
Cook until the tops of the whites are set but the yolk is still runny. This will take about 2 to 2-1/2 minutes.
While eggs are cooking take two bowls, spoon some mashed potato in each bowl and when sunny-side up eggs are ready, remove pan from the heat and with a large, metal spatula remove the eggs from the pan one at a time and place on top of the mashed potato. Sprinkle salt and freshly ground black pepper.
Finally add the English peas and asparagus. At this point if you want to sprinkle some extra parmesan cheese and drizzle some more truffle oil you can.