Truffled Toast With Radicchio And Egg Recipes

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

Ingredients

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.

TRUFFLED RADICCHIO

Truffled Radicchio image

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 9

Ingredients

1 cup coarse dry breadcrumbs
2 cloves garlic, minced
Zest of 1 lemon
1/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
3 medium heads radicchio, halved lengthwise and cored
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Truffle Vinaigrette

Steps:

Preheat oven to 400 degrees. In a medium bowl combine, breadcrumbs, garlic, lemon zest, Parmesan cheese, and parsley; set stuffing aside.
In a medium bowl, combine radicchio and oil. Season with salt and pepper; toss to combine. Arrange cut side down on a baking sheet. Bake for 10 minutes.
Remove from oven. Turn cut side up, and press stuffing into the crevices of the radicchio. Return to oven, and bake until tender when pierced with the tip of a knife, about 10 minutes more.
Remove from oven, and transfer to a platter. Drizzle with vinaigrette. Serve hot, warm, or at room temperature.

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