Back to the egg... Seems like the 2 choices are to either make procuit "cups" with the eggs baked inside or to slow cook the eggs and wrap them with uncooked ham. Main difference would be texture of ham. If going the other way, or maybe with both, brioche sticks would work. Polenta could be nice in the "base", asparagus and brocollini as well. Thinking the truffle foam either way, or the garlic froth, or even a mix. So, egg in the middle, wrapped in ham, around that a froth of truffles and garlic. Construction in 8 hours.