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Tenderstem® with Poached Egg Parmesan & Truffle Oil

AD | This really couldn’t be more simple and better still it can be made in 10 minutes. I’m a huge Tenderstem® fan and always have a packet in my fridge. It’s so versatile and can be used in many different cuisines and recipes. Here I’ve served it with ingredients that lots of people have in their fridge and store cupboard. If you don’t have Parmesan, then try pecorino or any hard cheese. Instead of truffle oil then you could use olive oil, lemon juice and season with chilli flakes.

Serves 2


200g Tenderstem®

2 eggs

10-15 Parmesan shavings

Truffle oil


Steam the Tenderstem® for 2 minutes in salted water.

Bring a small pan to the simmer. Swirl the water to make a whirlpool. In one quick movement tip the egg into the middle of the whirlpool and cook for 21/2 - 3 minutes for a runny yolk.

Remove with a slotted spoon and drain on kitchen towel.

Arrange the Tenderstem® on a plate, top with an egg, sprinkle with Parmesan shavings and drizzle with truffle oil. Season and enjoy!

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