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Duck Fat Cooked Potatoes with Eggs and White Truffles



 1lb baby potatoes

¼ c and 2 tsp Duck Fat

4 Eggs

1oz White Truffle

Truffle Salt

Fresh Cracked Pepper

Fresh Basil



In a sauce pan bring water to a boil and boil potatoes for 5-7 mins. Drain the potatoes and let cool slightly. Heat oven to 475 degrees. Foil line a deep baking pan and place in over to warm up with the oven. While oven is warming cut potatoes in half (if too hot, try holding potato with a kitchen towel). Once oven is ready bring out baking pan and add the ¼ cup of duck fat. Allow to melt slightly and add halved potatoes. Mix to make sure potatoes are coated in duck fat, and face cut side down. Roast for 20-25 mins or until desired golden brown. 5 minutes before the potatoes are finished add the 2 tsp of duck fat to a sauté pan. Allow to melt, then add cracked eggs carefully so not to break the yolk. Once all eggs are in cover with a lid and allow to cook 2-4 mins, till preferred doneness. Slice up a few leaves of fresh basil. Plate eggs and ladle potatoes around, crack fresh pepper over the top and Truffle salt. Shave fresh white truffles over the top of hot potatoes and eggs. Sprinkle basil and serve hot. Bon Appetit!


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