‘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
Uncategorized
November 11th, 2007 at 8:21 pm
Honey, you had me at fontina.
November 12th, 2007 at 4:38 am
Simple and practical…doesnt sound bad at all…:D
November 12th, 2007 at 8:03 am
Oh yeah, baybee! … this is going to show up on my table REAL soon, and when Jack’s northern-Brit-food-deprived knees go all weak I’ll just smile smugly and silently thank my source.
November 12th, 2007 at 3:20 pm
Ann…This is goody stuff.
When somethin’s good, do like me, claim you invented it.
My boss thinks i’m a genius now.hehe
November 12th, 2007 at 5:19 pm
At $2500 a pound, it better be massively make my knees shake orgasmic!!!
November 14th, 2007 at 3:50 pm
All I can say is… Oh. My. GAWD! I want this right Now, and I just ate lunch!
November 14th, 2007 at 4:00 pm
CookiePieeeee…it’s okay, you can have it for dessert!
November 14th, 2007 at 6:28 pm
Okay, so here is what I just did… still no decent bread, so I made a polenta base. Follwed the rest of your diections, except I used white truffle butter instead of truffle oil.
Dude. Jack is in full worship mode.
November 14th, 2007 at 10:40 pm
Ann…that sounds great!
I bet it’s even better with the polenta. How creative!
Let him worship you, that’s what men are for! hehehe. I’m glad it worked out for you!
November 14th, 2007 at 11:33 pm
hey! came across ur blog while browsing. ur egg toast looks NICE!
November 15th, 2007 at 9:38 pm
Ann’s right – the polenta version made me drool and moan. I want to try your original too though, it looks great.
November 16th, 2007 at 12:48 am
Thanks Jack! Your woman is taking good care of ya!
I love anything with Polenta so you try my version and i’ll try yours! hehehe