Best Truffled Egg Toast Recipes

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TRUFFLED TOAST WITH RADICCHIO AND EGG



Truffled Toast with Radicchio and Egg image

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

1 lb. radicchio (preferably di Treviso), cored and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon distilled white vinegar
4 large eggs
4 (1/4-inch-thick) slices country-style bread, cut in half crosswise
4 teaspoons truffle butter
5 oz. thinly sliced Italian Fontina

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



TRUFFLED EGG TOAST image

Categories     Egg

Yield 4 servings

Number Of Ingredients 7

2 asparagus spears, woody stems removed
4 slices of bread, 1 inch thick
8 thin slices of Fontina (about 6 ounces)
8 large eggs
3 tablespoons truffle-infused oil
1/2 teaspoons coarse sea salt
Freshly ground black pepper

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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