Recipe: Poached Egg Benedictine Style

A small definition:
Poached egg is a way of cooking eggs.
They are cooked whole, but without shell, directly in a pot of simmering water with added vinegar and salt.

1- Preheat your oven to 180°C.

2- Roll out your shortcrust pastry then use a pastry cutter to cut circles approximately 15 cm, prick them and place them in your individual molds.
Press well so the pastry sticks to the sides then, either with paper and baking beans or with dried beans fill them, place them in the oven for 15 minutes.
Remove them, empty them and put back to cook for 15 minutes.

3- Poach your eggs 2 by 2 in simmering vinegared water (2 liters of water for 15cl of vinegar) cooking for 2 minutes.
Then each time with a skimmer and carefully, place them in a container placed near you filled with ice water.
When you have finished this operation drain them on absorbent paper, then put them in the fridge covered with a damp cloth.

4- Your guests are about to arrive: So preheat your oven to 80°C and place your tartlets in it, put salted water to heat (1 to 2 liters), then in 2 small pots, heat on one hand your brandade and chopped truffle and on the other your béchamel to which you add your cream not forgetting in both cases to correct the seasoning.

5- Plunge your poached eggs into simmering water for 20 seconds then place them on absorbent paper.

6- Then you must pick up the pace: On hot plates arrange your lukewarm tartlets then place at the bottom a large spoonful of your truffled brandade which you will spread, you will then place on each one a poached egg which you will cover with your cream sauce and all that remains for the final touch is to top it with your truffle slice placed on top