Black Truffle Cordon Bleu Pork Open

Steps

How to make it

Prep 18 min · Cook 14 min

1. Slice 2 baguette rolls crosswise; butter the cut sides and bake at 180°C / 350°F 5–7 minutes until golden and lightly crisp.
2. Rest 220 g cordon bleu pork at room temperature 10 minutes; season both sides with a pinch of sea salt and black pepper; skillet over medium heat with olive oil, sear 4–5 minutes per side until golden and cooked through; rest 2 minutes, then slice on a bias.
3. In a small bowl, whisk 3 tbsp black truffle paste, 3 tbsp truffle sauce, 1 tbsp olive oil, 1/3 tsp sea salt, and 1/4 tsp cracked black pepper into a truffle sauce.
4. Bring a saucepan of water to a boil with a splash of vinegar; reduce to low, stir a whirlpool, crack in 2 eggs, and poach about 3 minutes until yolks stay runny.
5. Spread one-third of the truffle sauce on toasted baguette; layer cordon bleu pork slices.
6. Top with 2 poached eggs, drizzle remaining truffle sauce, and serve hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins