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A simple yet elegant low‑temperature egg (a home‑sous‑vide technique) served over a velvety potato purée, topped with a butter‑soaked bread crouton, shaved black truffle, rosemary and Parmesan. Inspired by Chef Jordi Cruz's iconic gastronomy dish, this recipe uses only a pot, water and a few minutes of resting to achieve a perfectly runny yolk.
