Wayne Nish, Executive Chef/Co-Owner
MARCH in New York City

"This recipe for Shirred Eggs with White Truffles and Baby Potatoes is conducive for soft seductive thoughts. The textures are oozing with sex" Although this recipe is for one, we suggest you make it for two or share one with your amore.

Shirred Egg with White Truffles and Baby Potatoes

Yield: Serves one


  • 4 or 5 Ruby Crescent potatoes, each the size of a fingernail, quartered
  • 1 stick of sweet butter
  • a pinch of kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 very fresh extra large organic egg
  • 1/4 ounce fresh white truffle from Italy
  • 1 teaspoon white truffle oil
  • 1 tablespoon mixed fresh herbs (chives, chervil, parsley, tarragon and basil)

    Pre-heat oven to 500 degrees

    On top of the stove, in a small saucepan,
    melt the butter, season with salt and gently poach
    the quartered potatoes for a few minutes or until tender.

    Meanwhile, in a cold small steel blini pan
    (4 1/2" diameter) pour in the olive oil and swirl
    to cover the bottom. Pour out the excess.

    Crack open the egg into the pan,
    season lightly with salt and bake for two minutes
    or until just set.

    Remove the egg to a small round serving dish
    and garnish with the drained potatoes, truffle oil and herbs

    Shave the white truffle over the dish
    in paper thin slices and serve immediately.

1996 © Wayne Nish