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Truffled Egg Toast

Truffled Egg On Toast (with recipe)

Author Pamela Foster writes:

This simple dish can also be served as an appetizer at lunch or casual dinner. Without the truffle oil, it is very much like Toad in the Hole. In Season 3 the Downton servants are given the rare opportunity to enjoy this taste sensation. Double the recipe to share with a loved one.

Cooks&Books&Recipes Editors:

I know I’ve told you all that growing up, I didn’t learn much about cooking. When I was in my early 20s, I realized I’d never fried an egg. Scrambled? Yes. An omelette? Yes.  (That’s really not too much different from scrambled.) But fried? No way. How were you supposed to keep the perfect yellow center? Even the whites could spread out everywhere in the frying pan… The loss of control terrified me. I liked the messiness allowed in scrambled eggs. So when I somehow discovered “eggs in a basket” (or “peekaboo toast” or “spit in the eye”), I was thrilled. You simply cut a circle out of a slice of bread, pour the egg in the hole while the bread is in a skillet, and the egg cooks perfectly, with no worry about how to keep it contained. Naturally, I’ve long been a fan.

And then I saw this photo. That’s not a slice of bread. It’s a chunk. And that’s not an egg cracked in the middle and fried. It’s nestled into the depths of the bread and baked with truffle oil and fontina cheese. A gourmet but still-simple version of my egg toast?! Oh yes…

Abbey Cooks Entertain (cover)

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Truffled Egg Toast

Featured Recipe From: Abbey Cooks Entertain: 220 Recipes with Photos to Help You Entertain the Downton Way

Yield: Makes 1

Ingredients:

  • 1 inch+ thick slice of square good quality bread (I prefer whole grain)
  • 2 egg yolks
  • Melted unsalted butter or EVOO (extra virgin olive oil)
  • ¼ cup grated fontina cheese (or other cheese)
  • 1 tsp. truffle oil (or olive oil if you don’t have any)
  • Freshly ground salt and ground black pepper

Directions:

1. Preheat the oven to 500°F.

2. Cut the crusts off the bread and lightly brush melted butter/oil on all sides of the bread. Using a sharp knife cut a shallow square well into the centre of the bread, by cutting an outline and then scooping out the middle.

3. Butter an oven safe frying pan or well-used baking sheet (it could get messy), and place the bread on the buttered surface.

4. Distribute the grated fontina evenly around the well, then carefully add the egg yolks on top.

5. Bake for 3 minutes or until the cheese has melted, the bread has toasted, and the eggs have set a bit.

6. Remove from the oven, stir the runny yolks and drizzle the truffle oil on the surface. Finish with freshly ground salt and pepper on top.

Serve hot.

© 2012 Pamela Powered Inc.

Reprinted with permission from Abbey Cooks Entertain: 220 Recipes with Photos to Help You Entertain the Downton Way by Pamela Foster

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