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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!
Learn
all about
Eggs and how to cook them, and for more great brunch ideas, check out
my
Brunch Recipes.
Truffled Eggs Toast
Recipe Type:
Eggs,
Cheese,
Truffle Oil,
Brunch and Breakfast
Yields: 4
servings
Prep time: 10 min
Cook time: 12 min
Ingredients:
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
Preparation:
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.
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