This Truffled Eggs Toast is so good that it will dazzle your family or guests at breakfast or as a light supper. It is an open-faced sandwich that is so elegant and so gourmet. It oozes runny egg yolks and aromatic truffle oil!
- 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), slightly thinly
- 1/4 cup Parmesan Cheese (Parmigiano-Reggiano), grated
- 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 toasted 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.
Carefully 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.
* Lightly toast the bread.
** Separate the eggs carefully so as not to break the yolks. Reserve the egg whites for another use.
Sources: This is a famous dish from the Ino Cafe & Bar in New York, NY. This recipe and photo are from the web site of Julee Rosso of the Wickwood Inn in Saugatuck, MI.