Roasted Potatoes Stuffed with Wild Mushrooms and Truffled Eggs
- 4 medium baking potatoes (preferably short and fat, about ½ pound each), scrubbed
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon white wine vinegar
- 1 teaspoon vegetable oil
- 4 extra-large eggs
- ½ ounce dried porcini, reconstituted in warm water and coarsely chopped (soaking liquid saved)
- ½ cup warm water
- 1 teaspoon unsalted butter
- ½ recipe Wild Mushroom Fricassee, made without the chicken stock
- 6 tablespoons crème fraîche
- 4 teaspoons minced chives
- ¼ cup freshly grated Parmesan
- 2 tablespoons truffle oil (optional)
Instructions:
If you’re fortunate enough to have a fresh white truffle, this dish is the perfect medium for a few aromatic shavings on top, either just before serving or at the table.
- Preheat the oven to 400°F.
- Trim both ends of the potatoes so they will stand upright. Rub the potatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Stand the potatoes upright on a sheet pan. Roast until tender—a thin-bladed knife should easily penetrate the flesh—about 1 hour. Remove from the oven and let cool briefly. Leave the oven on.
- Meanwhile, bring a deep skillet or medium pot of water to a boil. Add the vinegar and season with salt. Lower the heat to a simmer. Rub a small baking dish or deep plate with the vegetable oil. Crack an egg into a teacup. Tilt the cup and slowly lower it into the simmering water. When the egg is covered with water, tip the cup and release the egg. Repeat with the other 3 eggs. Poach the eggs until the whites are set, 2½ to 3 minutes. Scoop out with a slotted spoon and transfer to the oiled dish. Set aside.
- Heat the butter in a small sauté pan. As soon as it stops foaming, add the porcini, season with salt and pepper, and cook for 2 minutes. Add the porcini soaking liquid to the pan and cook until it reduces by half. Transfer the porcini, with their reduced juices, to a bowl with the mushroom fricassee and mix well.
- Mix the crème fraîche and chives together. Season with salt and pepper.
- When the potatoes are cool enough to handle, use a grapefruit spoon or melon bailer to scoop out the centers, leaving ¼ inch at the sides and ½ inch at the bottom. Return them to the sheet pan. Season the insides with salt and pepper. Sprinkle 1½ teaspoons of the Parmesan into the bottom of each potato, followed by 2 tablespoons of the warm mushroom mixture, and then the remaining Parmesan. Top each with an egg and season with salt and pepper.
- Return to the oven until the potatoes, mushroom filling, and eggs are warm, about 5 minutes. Transfer to warm plates, and top with the chive crème fraîche.
- Drizzle with the truffle oil, if using, and serve immediately.