Ingredients: 100g Lamb’s Lettuce 1 Raw beetroot 2 Free range eggs 1tsp White truffle oil 25g Parmesan 4 slices Comté cheese Knob butter Optional: Slices white truffle
Method: Prepare a rosette of red lamb’s lettuce leaves and a bunch of green lamb’s lettuce in the centre of a dish. Grate some raw red beetroot over the salad leaves. Poach the free-range eggs for 4 minutes, then leave to cool and peel. Gloss the eggs with white truffle oil and coat with powdered parmesan. Roast the eggs in browned butter on a low heat, then place on the lamb’s lettuce salad. Cut strips of Comté cheese, and place in oven for 2 minutes. Sprinkle with powdered parmesan before returning them to the oven for a further 2 minutes. Leave to cool then serve on top of egg. For an extra chic recipe, add a few slices of white truffle. Recipe by Thierry Breton, who was the French finalist in the 2007 International Mâche Match.