Truffle Toast

May 14, 2009

Does Anthony Bourdain have an Egg Slut Club? You know, where we wenches would dine on eggs prepared anyway, anytime, anywhere, anyhow, anyday. How do you join?

This dish, which I first savored at ‘inoteca in New York, hits for the cycle in my culinary league—bread, eggs, cheeses and truffle oil. Rapture, pure and simple.

TRUFFLE TOAST

4 thick slices of ciabatta or brioche
8-12 organic, free range egg yolks, room temperature
10 oz fontina or gruyere cheese, coarsely grated
Parmigiano reggiano, grated
White truffle oil

Preheat oven to broil. Lightly toast bottom side of bread and set aside, then modify oven temperature to 450.

Brush a baking sheet with olive oil.

Hollow out an indentation in untoasted side of each bread slice large enough to hold 2-3 egg yolks. Take care to leave a sufficient amount of bread surrounding the depression to avoid leakage. Place bread slices on the oiled baking sheet.

Carefully drop 2-3 egg yolks into individual saucers and then gently pour into the bread hollows carefully trying to retain the yolks intact. Liberally strew grated cheese over egg filled slices of bread, all the way to the outer edges.

Place the bread in the oven and bake for 12 minutes. During the last 2 minutes of baking, grate parmigiano reggiano over the top of each toast. Remove from oven and lightly drizzle with truffle oil in a diagonal stream.

Take care not to overcook as you want that luscious yolk slowly oozing out as the bread is opened.

If you are in an edgy mood, try this over a parabolic wood grill.

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