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This recipe and photo are from the web site of Julee Rosso of the Wickwood Inn in Saugatuck, MI.

This is a famous dish from the Ino Cafe & Bar in New York, NY. This Truffled Eggs Toast is so good that it will dazzle your family or guests at breakfast or as a light supper. It is so elegant and so gourmet!

To learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.

Truffled Eggs Toast

4 (1 1/2-inch slices) of English Muffin Bread, Brioche, or multi-grain bread
8 egg yolks
8 ounces Fontina cheese, Swiss cheese, or Gruyere cheese (or other mild semi-hard cheese), sliced thinly
1/4 cup grated best quality Parmesan Reggiano cheese
1 to 2 tablespoons Truffle Oil
Asparagus spears, cooked and sliced

Preheat oven to 450 degrees F. Lightly spray baking sheet with olive oil.

Hollow out an indentation in each bread slice large enough to hold two egg yolks. Leave a sufficient cushion of bread surrounding the indentation to avoid leakage. Place the bread on prepared baking sheet.

Place two egg yolks in each bread indentation. Place the slices of the cheese over the entire slice of bread (to its edges).

Place the bread in the oven and bake for 12 minutes. During the last 2 minutes of baking, place grated Parmesan cheese on top of each toast. Remove from oven and, using a spatula, place each bread slice on an individual serving plate. Lightly drizzle the top with the truffle oil in a diagonal stream. Serve immediately with salt and pepper at table and pass additional truffle oil, if desired. Sprinkle sliced asparagus spears on the place around the toast.

Makes 4 servings.