Truffled Egg Toast Recipes

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TRUFFLED SCRAMBLED EGGS



Truffled Scrambled Eggs image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 7

1 1/2 tablespoons unsalted butter, at room temperature
8 extra-large eggs
1/4 cup half-and-half or milk
Kosher salt and freshly ground black pepper
2 tablespoons truffle butter
3 slices brioche bread, toasted
Minced fresh chives, for garnish

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



Truffled Toast with Radicchio and Egg image

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

1 lb. radicchio (preferably di Treviso), cored and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 teaspoon distilled white vinegar
4 large eggs
4 (1/4-inch-thick) slices country-style bread, cut in half crosswise
4 teaspoons truffle butter
5 oz. thinly sliced Italian Fontina

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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