Jerusalem artichoke with eggs and truffle cream

Method

1. Place all 5 eggs in a pot of boiling water. Set a timer for 5 minutes, and cool the eggs in ice water before peeling. 2. For the truffle cream, place 1 egg in a jar with lemon juice (reserving some for garnish), Dijon mustard, and 10g of grated truffle (reserve the rest for garnish). 3. Blend until everything is combined, then add the plain oil, little by little, until you reach a mayonnaise-like texture. Add salt to taste, if needed. 4. Place the cream in a piping bag and save it for later. 5. Wash the Jerusalem artichokes under running water and scrub them carefully with a brush, if needed, to remove all soil. 6. Use a mandolin to thinly slice artichokes, about 1mm, so that you can almost see through each piece. Place the slices in a bowl of ice water. Stir a few times to ensure the slices are well soaked, being careful not to crush or break them. 7. Put the slices in a colander or strainer to drain any water. 8. Lay out 4 slices of rye bread and squeeze a big dollop (30g or 1 large tbsp) of truffle cream onto the bread. 9. Place an egg on top of each dollop and sprinkle them with flaky salt. 10. Put the Jerusalem artichokes into a small bowl and season with olive oil, lemon juice, salt, and black pepper. Toss to mix, then plate the artichokes with the bread and egg. Garnish with herbs.