In a medium size pot 3/4 fill with water and set the temperature of the water to 65 degrees, pre-heat the oven to steam setting 63 degrees
Gently place 1 egg in the water and place the pot in the oven for 63 mins
While the egg cooks remove a few of the outer leaves of the fennel and slice finely, place the sliced fennel in a small mixing bowl with a pinch of salt and a squeeze of lemon to cure for 10-15 mins
In another bowl place 1 egg yolk, vinegar, mustard and truffle paste, whisk to combine then add oil in a slow steady stream whisking all the time to make mayonnaise, once thick and creamy add salt and check seasoning and set aside
Remove the crusts from the bread and tear the bread into small pieces, place a medium frypan over medium high heat add a little oil and fry the bread until golden then set aside
The fennel will have “thrown” some juices, squeeze the fennel well and pour off any liquid, add some of the mayonnaise to coat the fennel well and mix through
Once the egg is cooked remove from the oven and change the setting to 100 degrees steam, tear the baby kale leaves away from the stalk and place on a perforated steam tray and steam for
3 mins
Roughly chop the cooked bread and set aside
Place a mound of the fennel in the middle of a bowl and make a small divot in the fennel, crack the egg carefully and pour it in the middle of the fennel, season the egg sprinkle over the bread and the baby kale leaves and serve