Portions 4

Ingredients

• 320g pulled chicken thigh

• 8 Slices white bread

• 120g truffle salsa

• 80g parmesan cheese, grated

• 200g mozzarella cheese, shredded

• 60g soft butter

• 50ml white wine vinegar

• 4 eggs

• 60g truffle pecorino, grated

• 1 bunch chives, chopped

• 80ml Luke’s truffle oil

• Sea salt & freshly ground pepper, to season

Method

1. Season the chicken thigh with salt and pepper and place on an oven tray. Bake at 160C for 15 minutes until chicken is cooked.  Remove from oven and leave to cool.  Shred the chicken and leave aside.

2. Heat up a sandwich press. Lay four bread slices on a bench and spread the truffle salsa evenly over each slice, all the way to the edges. Mix the parmesan and mozzarella cheese together in a bowl and sprinkle over the top of the truffle salsa.  Add the shredded chicken then add a little more cheese. Close the sandwiches with the remaining bread slices.

3. In a pot of simmering water add the white vinegar. Stir the water and crack an egg in the middle. Cook for about 2 minutes and remove from the pot, making sure the egg yolk is still runny as you want it to break and ooze over the top of the toastie. Do this with the remaining eggs.

4. Spread the butter on the outside each slice of bread and place into the sandwich press and cook until golden. Remove and place onto a chopping board, cut the crust off and place into the plate. Place the warm poached egg on top, followed by the grated pecorino and chopped chives.

5. Drizzle over the Luke’s truffle oil and serve warm.