Monday, August 8, 2011

Truffled Egg Toast

The other night I was watching The Best Thing I Ever Ate, and this dish from Ino's in New York came on. After, I wiped up the puddle of drool that had formed, I decided I had to make this. I've recently grown very fond of truffles (despite my initial hesitation due to their pungent smell), and this play on the V for Vendetta classic Eggs in a Basket seemed like the perfect way to incorporate them.

Now that's the face of a man who knows how to make eggs...
Truffled Egg Toast
Servings: 1
Time: 10 minutes

1 slice of thick bread with crusts removed
1/2 tbsp butter, softened
Fontina cheese
1 egg yolk
Truffle salt
Truffle oil
Asparagus, diagonally sliced

Light assembly required.
  1. Preheat your oven to 350.
  2. Butter one side of the bread and lightly toast that side over medium heat. Remove from the stove.
  3. Push in the center of the untoasted side of the bread with your thumb and add the egg yolk.
  4. Cover the remainder of that side with the thinly sliced fontina.
  5. Bake it in the oven for about 5 minutes or until the cheese has melted. Note: you're not trying to cook the egg yolk, so don't let it go too long.
  6. Meanwhile, stir fry the asparagus over medium heat.
  7. Remove the toast from the oven and top with the truffle salt, truffle oil and pepper. Serve with the asparagus.
  8. Cut into the egg yolk and enjoy.
No, this isn't the same one as before. It was so good that I made a second.
I cannot stress enough how incredible this turned out. Everything comes together magnificently to make one incredible dish. The slight nuttiness of the fontina perfectly complements the egg, and the crispness of the asparagus and the toasted bread bottom work phenomenally with the gooeyness of the egg and cheese. Don't be afraid of the truffle oil; it hangs out in the background to give it a splendid finish.

No comments:

Post a Comment