TRUFFLED TOAST WITH RADICCHIO AND EGG
Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.
Categories Cheese Dairy Leafy Green Poach Quick & Easy Gourmet Breakfast Egg Truffle Oil Brunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
- Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
- Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
TRUFFLED EGG TOAST
Steps:
- 1. Preheat a panini grill. Grill the asparagus spears for 2 minutes until they appear roasted but are still crunchy. Transfer to a cutting board and slice thinly on the diagonal. Set aside. 2. In a toaster oven, lightly toast the slices of bread. Transfer the toasts to a baking sheet. Use a serrated knife to score a 2-inch square in the center of the toasts. Use the handle end of the knife to tamp the squares down, creating indentations to contain the eggs. Cut each Fontina slice into 4 wide strips and form a border around the flattened centers of the bread (there should be no cheese overhang). Crack and separate each egg, sliding 2 yolks into the center of each slice of bread (the whites can be discarded or used for egg-white omelets). 3. Return the baking sheet to the toaster oven (or a conventional oven preheated to 350°F) and, using a high setting, toast until the cheese has melted and begins to bubble, about 3 minutes. (For those who fear an undercooked egg, cook the toasts for an additional 2 minutes until the yellows have set.) 4. Transfer the toasts to small serving plates, stir the yolks with the tip of the knife (they should be runny), and garnish with asparagus slices. Drizzle a generous amount of truffle oil over each and sprinkle with salt and pepper. Serve immediately.
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