Truffled Egg Toast

Submitted by: Claire Ferguson Tudor
From 'ino in Greenwich Village. Thank you, Steph, for introducing me to the TET.

Serves: 4

Dietary guidance: v 

Tags: breakfast · cheese · oil · eggs · asparagus · toast · truffle · fontina ·

Ingredients

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

Method

1. Preheat panini grill. Grill asparagus spears for 2 min until they appear roasted but are still crunchy. Transfer to cutting board & slice thinly in the diagonal. Set aside.
2. In a toaster oven, lightly toast the bread. Transfer to baking sheet. Use a serrated knife to score a 2 inch square in the center of the toasts. Use the knife handle to tamp down the squares, creating indentations to contain the eggs. Cut each fontina slice into 4 strips and form a border around the flattened centers of the bread (there should be no cheese overhang). Crack & separate each egg, sliding 2 yolks into the center of each slice of bread. Discard the whites or keep for an egg white omelette.
3. Return baking sheet to toaster oven and toast until cheese has melted and begins to bubble, about 3 min. (for those who fear an undercooked egg, cook the toasts for an additional 2 min until the yellows have set.)
4. Transfer toasts to small serving plates, stir yolks with tip of knife (they should be runny) and garnish with asparagus slices. Drizzle generous amount of truffle oil over each and sprinkle with salt & pepper. Serve immediately.

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