‘Inoteca’ Truffled Egg Toast
Simple things are often the best so when i need to make myself really happy this is what i go for. Imagine a thick slice of bread with an egg in the middle topped with italian fontina and toasted until the cheese melts but the egg yolk remains runny. The egg toast is then drizzled with a little white truffle oil, a few grinds of fresh black pepper and served over quickly sauteed sliced asparagus in olive oil. Aahhhh… I’m a simple guy after all!
The truffle egg toast is a classic appetizer at ‘Inoteca’ in New York and sooo easy to re-create in your kitchen, perfect for a tasty brunch on the go. Sometimes people think that chefs like to cook complicated food at home, but let me tell ya, it’s not the case unless of course you bribe them, torture them or even worse, play a music video of Britney Spears! This recipe is as far as it goes for me, simple, delicious and quick.
Note for chefs: This is a good alternative to your usual “all C diet” of croissants, cookies, cigarettes and coffee.
“Inoteca” Truffled Egg Toast
(serves 4)
- 4 slices hearty white bread (1 1/2″ thick)
- 8 large egg yolks
- Coarse sea salt and fresh black pepper
- 6 ounces Italian Fontina or Taleggio (1 1/2 cups, packed)
- 1/2 tsp white truffle oil, or to taste
Oven at 450’f. Toast bread for 2 min. Remove from oven, scrape out a 3/4 inch deep depression in the center of each slice. Slide 2 egg yolks in each hole and season with salt and pepper. Sprinkle 6 tablespoons of cheese over entire slice and drizzle with truffle oil. Return to the oven to melt cheese, 3-4 min more. Serve while still hot and runny.
Of course fresh white truffles from Alba shaved over the top would create a semi-orgasmic eating experience but at $2500 a pound i think i will pass this year.
Sunday, November 11th, 2007
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