Soft-Poached Araucana Hen Egg, Puree Of Jerusalem Artichokes, Shaved Black

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Ingredients

Poached eggs:

4 Araucana hen eggs, or 4 medium organic hen eggs, at room temperature for at least 2 hours

Puree:

7 ounces sunchokes (Jerusalem artichokes), peeled and cut into 1/2-inch dice, approximately 1 1/3 cups

1 tablespoon sugar

1 1/2 teaspoons kosher salt

12/3 cups water

2 tablespoons unsalted butter

1/4 cup heavy cream

Creme des Topinambours:

7 ounces sunchokes, peeled and diced into 1/2-inch dice, approximately 1 1/3 cups

2 tablespoons butter

1 cup heavy cream

1/2 cup whole milk

Butter-fried brioche:

Brioche, sliced 1/2-inch thick and then cut into 2 x 1/2-inch rectangles, for a total of 16 pieces

3 tablespoons unsalted butter

Kosher salt and black pepper to taste

Fleur de sel, to taste

Black winter truffle for shaving (optional)

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