1 package of Our Recipes: Mascarpone cheese and truffle
2 garlic cloves
Jarred truffles (optional)
Boil the pasta filled with mascarpone cheese and truffle for a couple of minutes. Remove gently with a slotted spoon and let sit in a colander.
Leave the water over the heat and add a little vinegar. Add the eggs one by one and let them boil gently for 4 minutes. Remove them with the slotted spoon and place them on a tea towel.
In a frying pan sauté the garlic and add the pasta. Divide into two dishes. Add the poached egg and grate a little truffle on top.
Another technique to poach the eggs: Cover a small mug with a large piece of plastic wrap. Grease with oil. Break the egg inside. Season. Make a little pouch with the plastic wrap, seal it and boil it in the pasta cooking water for 4 minutes.