White truffles are best served with a mild base such as these eggs and potatoes cooked in foie gras fat.
1 1/2 cups baby yukon gold potatoes, cut in slices
3 tablespoons rendered foie gras fat
3/4 ounce fresh white truffle
Fresh basil, cut chiffonade
fleur de sel and freshly ground pepper to taste
Heat 2 tablespoons foie gras fat over medium heat and add the sliced potatoes. Brown evenly on each side. When potatoes are almost done, heat 1 tablespoon foie gras fat in a large frying pan over low heat. Break the four eggs into the pan. Cook covered just until the whites of the eggs are cooked, but the yolk is still runny. Serve the potatoes and eggs on two warmed plates. Shave the white truffle on top of the eggs and potatoes and garnish with basil. Season with fleur de sel and freshly ground pepper to taste.