- Peel potato and slice on a Japanese mandolin with the fine teeth. Place sliced potatoes into water. Working in batches, fry potatoes at 325 degrees until golden. Place potatoes on a paper towel-lined plate to absorb excess oil. Season with salt and reserve.
- Set up an immersion circulator at 64 degrees Celsius. Place eggs in water bath and cook for 45 minutes. If you do not have a circulator, simply poach the eggs the classic way.
- In a small saucepot, combine wine, sliced shallots, and thyme and reduce over low heat until wine has almost completely evaporated. Add cream, and then whisk butter a few cubes at a time until incorporated. Strain and add trout and chives. 4. Place one egg per bowl and ladle the trout and butter mixture around the egg, then garnish with crispy potatoes.