|Lean cooked ham||6 Ounce|
|Mushrooms||1 1⁄2 Ounce|
|Tomato paste||2 Tablespoon|
|Double cream||1 Tablespoon|
|Black pepper||2 Pinch|
|Truffle||1 Teaspoon, grated|
Spoon the butter into the egg poachers.
Heat them in water, coating the insides with butter as described in the recipe for Eggs with Anchovies.
Dice the ham.
Clean, wash, and pat the mushrooms dry, and chop.
Mix the tomato paste with the double cream, salt and pepper, then mix the diced ham with the mushrooms and spoon both mixtures into the four egg poachers.
Into each place an egg and sprinkle with grated truffle.
Close the egg poachers and cook 12 minutes in simmering water.