Thursday, February 24, 2011

Truffled Egg Toasts

I discovered a version of this years ago at one of my favorite little
places in NYC....I have been making it "my way" ever since.

serves 2
6-8 asparagus spears, woody stems removed
4 slices of bread, toasted
1/2 cup favorite melting cheese, grated 
4 large eggs
Truffle Oil
Olive Oil
Freshly ground black pepper
1. Cut your Asparagus on the bias then saute in Olive Oil  for 2 minutes until they appear slightly browned but are still crunchy. Set aside.
2.In a toaster, lightly toast the slices of bread. Cut with a ring cutter or kitchen glass. Transfer the toasts to a baking sheet. 
3.Cook your egg in a non stick skillet inside your ring cutter.( if you don't have one just fry an egg sunny side up.)
4. Assemble your toasts, place eggs on top of toasts, grated cheese & broil until melted. Remove from oven, transfer to small serving platter & top with asparagus
5. Drizzle a generous amount of truffle oil over each and sprinkle with salt and pepper.
Serve immediately.

It's the melding of all these flavors---the truffle oil, the yolk, the pepper, the salt, the egg, the toast---that makes this dish unlike anything you've ever eaten. It's dynamic. It's exciting. It's food you never knew existed, but once you eat it you can't remember a time that it didn't exist. It's that good.

And that's truffled egg toast...........enjoy!


  1. wow- that looks awesome

  2. This looks great, I will have to TRY and make it. Nice Job

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