Potato foam with eggs, pancetta, crispy onions and truffle

Preheat a water bath to 65°C

For the potato foam, add the potatoes to a large pan of salted water and place over a medium heat. Bring to the boil, then simmer gently for 15–20 minutes until the potatoes are soft

Carefully add the eggs to the water bath and cook for 20 minutes. Once cooked, gently peel away the shell and set aside until ready to serve

Once the potatoes are cooked through, drain and allow to cool slightly. Meanwhile, place the milk in a small pan over a gentle heat to warm through

When the potatoes are just cool enough to handle, peel and roughly mash them with a fork or masher. Transfer to a blender with the melted butter and blitz together briefly, then continue to blend while slowly pouring in the warm milk

Once the mixture forms a smooth cream, season with salt and a little finely grated truffle (or drizzle of the truffle oil) to taste, reserving the rest of the truffle for serving

Pass the potato cream through a fine sieve if desired and transfer to a siphon charged with 2 charges. Keep warm over a bain-marie until ready to serve

Preheat a deep-fryer to 130°C

Once hot, fry the sliced onions in batches for about 8–10 minutes until deep golden and crispy, draining any excess oil on kitchen paper

Place a frying pan over a high heat and, once hot, add the breadcrumbs. Gently toss in the pan until lightly toasted, then transfer to a plate to cool slightly. Place the pan back over the heat and add the pancetta cubes, frying for 5 minutes until golden and crisp

To serve, place a spoonful of the toasted breadcrumbs into the base of each serving bowl and cover with a squirt of the warm potato foam. Place a peeled egg in the centre of the foam and scatter crispy pancetta and onions over the top, adding a final few shavings of truffle and a drizzle of olive oil to serve