Usually I will go with arugula, but in this case I saw mini romaine lettuce and had to try it as the base for this dish. The dressing is a very acidic lemon, white balsamic, dijon (and other secret ingredients) that allows the richness of the soft boiled egg, when cut, to dress and contrast the creamy texture. After boiling and cooling the egg, the black truffle oil is mixed into the yolky center and then topped with thin black truffle slices and finally good parmiggiano that is toasted with a brulee torch. Cracked fresh black pepper and finishing salts are a must before serving.
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