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A play on bacon and eggs, elevating it from the simple breakfast grill to the realms of elegant dinner dinning with the addition of sanity Jerusalem artichoke puree, truffle and parmesan crisp. It is always fun to take food out of its context and to serve or re engineer it in a different enviroment
Put the Jerusalem artichoke, bay leaf, and thyme into a saucepan add enough milk to cover. Bring to the boil, reduce heat and simmer for 15 to 20 minutes until tender.
Strain the Jerusalem artichoke, discarding the bay leaf and the thyme, reserve the milk. Transfer artichokes to a bowl and using a whiz stick add butter and enough milk to make a smooth puree. Season with sea salt and freshly milled white pepper. Set to one side and keep warm.
Add truffle oil to remaining milk, season with sea salt and keep warm.
Pre heat the oven to 180c, line a baking tray with a silpat mat (non-stick baking mat) Place an 8cm round pastry cutter on the mat and sprinkle about 2tbsp into the ring, using the back of the spoon spread the cheese evenly and repeat until you have 6 rounds.
Bake for 8 to 10 minutes, or until golden brown, remove from the oven allow to cool for 4 to 5 minutes before removing carefully with a spatula. Store crisps in an airtight container.
Bring a deep saucepan full of water to the boil add vinegar and reduce heat to a rolling simmer. (the deeper the water the better)
Crack the eggs one at a time into the water so they fall through the water forming a perfect tear drop, the white totally enveloping the yolk. As the eggs cook they will rise to the surface. Simmer for 4 to 5 minutes. Lift out the eggs with a perforated spoon and plunge into ice water.
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