Cook the potatoes, the chard leaves, and the chard stalks separately and reserve.
For the garlic chips: Slice the garlic into fine slices and toast in olive oil in a frying pan until golden, strain, and de-hydrate in an oven at 60 Cº.
For the crunchy cured ham: Cut into fine slices and place between 2 sheets of oven paper and allow them to dry in the oven.
For the croutons: Cut cubes of bread and fry in a saute pan until golden and crunchy.
For the chard oil: Chop a chard leaf in a food processor with olive oil and pass through a sieve.
For the truffled egg: On a sheet of cling film extended over a work surface spread a small amount of olive oil over the bottom, place the egg, season, and add a few slices of truffle. Carefully close the cling film and cook the egg in boiling water for 4 minutes.
ASSEMBLY:
In a metal ring first place the green leaves of the chard covering the ring, then place the cooked potato seasoned with salt and olive oil creating a nest to place the chard stalks previously seasoned with garlic and place the truffled egg on top. Decorate with the garlic chips, the crunchy cured ham, the croutons and the chard oil.