Truffled Poached Farm Egg Ingredients:4 Large fresh Farm Eggs2 Tblsp of White Truffle Oil1/8 Cup of Carrot brunoised(finely diced) 1/8 Cup of Yellow Onion brunoised(finely diced) 1/8 Cup of Celery brunoised(finely diced)1 Gallon Heavy Cream1 Cup of Chanterelle Mushrooms½ Cup of Sugar Snap Peas sliced diagonally4 Tblsp of Butter4 Sprigs of fresh thyme chopped1 bunch of chives finely mincedSalt and Pepper To Prepare the Eggs: You’ll need a square of plastic wrap, a small cup or ramekin and a short length of butcher's twine.  Place the square of plastic over the small cup creating a divot into the cup. Drizzle a small amount of truffle oil into the little divot and sprinkle with salt and pepper. Crack the egg into the seasoned divot and drizzle the egg with truffle oil and salt and pepper. Draw the four corners of the plastic upward and cinch down to just above the egg. Tie closed with butcher's twine. Should be fairly snug. Place a heavy bottom stainless steel pot filled with water on high and let boil. Once it boils turn down to a simmer. To Cook the Vegetables: Heat a stainless steel sauté pan over medium high heat and add 2 tblsp of butter. When it just starts to bubble add all of your diced carrots, onions and celery. Add about 2 Tblsp of water and season with salt and pepper to taste. Sweat vegetables until onions are translucent, but should retain a bit of crunch. Heat another sauté pan with 2 Tblsp of butter and add your chanterelle mushrooms and thyme and season with salt and pepper. Allow to cook for 2 minutes, stirring while they cook. Add your raw sugar snap peas and cook for a few more minutes until al dente. Combine all your vegetables together and keep warm for serving. To Finish the Egg: Drop each bundle of egg into the simmering water for about 4 ½ minutes. After that remove from the water and carefully cut the plastic just under where the twine is tied...the water on the plastic will be hot! Divide your vegetables evenly am...