Truffled Egg Toast Recipes
TRUFFLED SCRAMBLED EGGS
Steps:
- Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
- Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
- Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.
TRUFFLED TOAST WITH RADICCHIO AND EGG
Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.
Categories Cheese Dairy Leafy Green Poach Quick & Easy Gourmet Breakfast Egg Truffle Oil Brunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
- Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
- Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
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- Heat your oven to a low broil. If you don't have a low broil setting, keep a close eye on things because everything will cook more quickly. Use a lower oven rack. Take your slice of bread, and use your fingers or the blunt end of a knife to press down in the center of the bread, creating a hole for the egg yolks.
- Lightly spread 1 teaspoon of butter on the top and side of the bread. You just need a very thin layer of butter.
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- Pour this into the skillet and use a whisk or wooden spoon to sit frequently while the eggs cook. This will take at least 10 minutes, so be patient. As soon as the eggs have formed soft curds and are loose but not raw, remove the skillet from the heat. If you do it too fast, the egg will dry and the curds won't be as silken.
- Meanwhile, toast the bread and put it on your favorite dinner plate. As soon as the eggs are done, spoon them onto the toast. If some of the egg tumbles off, that's fine. Sprinkle with truffle oil, and let sit for a minute before digging in. Eat with a fork and knife.
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