Poached Egg with Truffle

Method

1. Make the truffle Parmesan fondue: heat cream, then add chopped truffle and Parmesan. Let it thicken.
2. Meanwhile, bring a small pot of water to a boil with a splash of vinegar and a pinch of salt. Reduce heat to low.
3. Create a vortex in the water and gently slide the egg into the center.
4. Stir in the opposite direction so the egg white wraps around the yolk.
5. Taste to check if the egg is cooked to your liking.