Take the two potatoes and slice off the top third. With a spoon, scoop out the inside of the potatoes, leaving in a little as a lining for the jacket. Place the mashed potato in a bowl and mash up thoroughly with a fork. Add some butter to taste and season with pepper.

In a bowl combine the truffle paste, creme fraiche and double cream. In the base of the baked potato spoon a little of the truffle mix and then break an egg into the potato skin.

Spoon the rest of the paste over the raw egg carefully and then place the mashed potato over the top as a lid to the baked potato. Place the potatoes under the grill for 10 minutes until golden.

reserved. Carlton Food Network http://www. Cfn. Co. Uk/