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...|
Time: 10 minutes
1 slice of thick bread with crusts removed
1/2 tbsp butter, softened
1 egg yolk
Asparagus, diagonally sliced
|Light assembly required.|
- Preheat your oven to 350.
- Butter one side of the bread and lightly toast that side over medium heat. Remove from the stove.
- Push in the center of the untoasted side of the bread with your thumb and add the egg yolk.
- Cover the remainder of that side with the thinly sliced fontina.
- 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.
- Meanwhile, stir fry the asparagus over medium heat.
- Remove the toast from the oven and top with the truffle salt, truffle oil and pepper. Serve with the asparagus.
- 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.|