Poached eggs w truffle, Reggiano & soft polenta – Prahran Market

Ingredients

• 500g super fine polenta infused with fresh truffle if possible
• 1L chicken or vegetable stock
• 100g grated Grana parmesan
• 1 tablespoon pure cream
• 3 tablespoons of chopped truffles
• 4 poached eggs
• 1 truffle sliced thinly
• 4 perfect triangles of Reggiano parmesan
• Salt to taste
• Beurre Blanc:
• 2 shallots peeled & chopped
• 1 clove of garlic peeled & sliced
• 50ml white wine vinegar
• 75ml white wine
• 60g unsalted butter
• 1 tablespoon cream
• 1 teaspoon truffle oil (optional)