Bet you're salivating at the mere mention of that. This gorgeously slow-cooked egg breaks into a soft and creamy golden river of yolk like a delicate custard to be savored. And savor it, I did. Complementing the perfectly cooked egg is a sweet-savory truffle sauce, topped with fresh shavings of black truffle to add even more oomph. Needless to say, I went back for seconds (and almost a third). After all, isn't that what buffets are for? (Endless consumption of top notch food.)