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1
Two days before serving, prepare eggs.
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2
For each egg, lay out a 12-inch square of plastic wrap.
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3
Generously grease it with butter, and then sprinkle with truffle oil and salt.
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4
Crack an egg in center of each, then quickly collect edges of plastic wrap.
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5
Twist ends of wrap tightly, and tie with string.
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6
Refrigerate two days.
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7
In a small pan, combine sugar with 1/4 cup water and bring to a boil.
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8
Let cool.
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9
Meanwhile, in a food processor, combine dates, chorizo, vinegar and 2 tablespoons of the sugar syrup.
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10
Season with pepper.
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11
Puree until smooth, scraping down sides of bowl with a spatula.
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12
The mixture should be thick but not stiff.
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13
Pulse in the olive oil, and then water (a tablespoon at a time) as needed.
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14
Taste, and adjust seasoning.
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15
Put paste on a large square of cheesecloth.
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16
Wrap in a ball, and squeeze with your hands over a bowl.
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17
(This is messy and time-consuming, but makes the resulting paste markedly smoother and strains out any chewy pieces of chorizo.)
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18
Bring a medium pan of water to a simmer.
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19
Using a slotted spoon, gently add egg packages to water.
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20
Simmer 3 1/2 minutes, for a runny yolk.
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21
Meanwhile, toast bread.
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22
When eggs are done, transfer packages to paper towels to drain.
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23
Place one package on each of six plates, and cut open at top with scissors.
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24
Discard plastic wrap, making sure all the oil stays on the plate.
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25
Sprinkle egg with coarse salt.
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26
Spoon a little date-chorizo paste around it.
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27
Sprinkle olive oil on toast, and serve with eggs.
