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Shirred egg with white truffles and baby potatoes

Ingredients:
4 or 5 Ruby Crescent potatoes, each the size of a fingernail, quartered
1 stick of sweet butter
a pinch of kosher salt
1 tablespoon extra virgin olive oil
1 very fresh extra large organic egg
1/4 ounce fresh white truffle from Italy
1 teaspoon white truffle oil
1 tablespoon mixed fresh herbs (chives, chervil, parsley, tarragon and basil)

Directions:
1. On top of the stove, in a small saucepan, melt the butter, season with salt and gently poach the quartered potatoes for a few minutes or until tender.
2. Meanwhile, in a cold small steel blini pan (4 1/2" diameter) pour in the olive oil and swirl to cover the bottom. Pour out the excess.
3. Crack open the egg into the pan, season lightly with salt and bake for two minutes or until just set.
4. Remove the egg to a small round serving dish and garnish with the drained potatoes, truffle oil and herbs.
5. Shave the white truffle over the dish in paper thin slices and serve immediately.  
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