Truffle Egg Toast is one of life’s simple culinary pleasures. Thick cut bread is filled with two egg yolks, covered with fontina cheese, and broiled until the yolks are warm and the cheese is melty and crispy. This is an uncomplicated meal that lets each and every ingredient shine. It’s one of those things that I order every time that I see it on a menu, and I am so excited that I learned to make Truffle Egg Toast at home.
Truffle Egg Toast is an elegant meal that comes together in 10 minutes. I know, I was shocked at how quick and easy this recipe is. Somehow I had thought that Truffle Egg Toast might be hard to make, but if you can make toast and crack an egg – you can make this meal. It’s the ultimate lazy Sunday brunch.
I first fell in love with Truffle Egg Toast at Davanti Enoteca years ago. The idea to make the meal at home didn’t occur to me until my friend Jenn posted an Instagram Story featuring the Truffle Egg Toast at The Bedford in Brooklyn. When I saw it I become determined to make it, and it was much easier than I expected!
I have seen Truffle Egg Toasts on brunch menus, and I have seen it offered as an appetizer on lunch and dinner menus. It works all day.
I do want to warn you that Fontina tastes delicious but when you are grating it… it kinda smells like feet. Somehow it only seems smelly when you are grating. I didn’t notice any smell when it was cooking or when I was eating it. So – don’t be turned off by the smell. Fontina really is the best cheese to use here. It melts so well, and it crisps up nicely.
There are two special ingredients in this recipe. First you need a really great loaf of Italian or French bread, and make sure that it isn’t sliced. I used ciabatta and it worked nicely. Next you need a high quality truffle oil. The only other ingredients that you need are a couple eggs, butter, asparagus, and lemon juice.
How to make Truffle Egg Toast:
Truffle Egg Toast
Ingredients
- 1 slice Fresh White Bread, 2-3 inches thick
- 3 tsp Butter
- 1/4 cup grated Fontina
- 6-8 stalks Asparagus
- 1 wedge Lemon
- dash Salt
- 2 Egg Yolks
- 1 tsp Truffle Oil
Instructions
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Heat your oven to a low broil. If you don't have a low broil setting, keep a close eye on things because everything will cook more quickly. Use a lower oven rack. Take your slice of bread, and use your fingers or the blunt end of a knife to press down in the center of the bread, creating a hole for the egg yolks.
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Lightly spread 1 teaspoon of butter on the top and side of the bread. You just need a very thin layer of butter.
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Next, place the grated fontina on top of the bread.
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Place the bread in the oven for 5-6 minutes. You want to leave the bread in the oven until the fontina has just started to melt and get slightly crisp.
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During this time, prepare the asparagus. Melt the remaining butter in a skillet over medium heat. Add the asparagus, lemon juice, and salt. Let cook for about 6-8 minutes, until soft and bright green.
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Remove the bread from the oven and gently place the egg yolks in the hole.
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Return the toast to the oven for 3 minutes. The cheese should brown slightly and the egg yolk should cook a bit while still remaining runny.
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Remove the toast from the oven and place on a plate with the asparagus. Drizzle the truffle oil over the toast and then top with some freshly ground black pepper.
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Serve immediately.
Recipe Notes
There are two special ingredients in this recipe. First you need a really great loaf of Italian or French bread, and make sure that it isn't sliced. I used ciabatta and it worked nicely. Next you need a high quality truffle oil. The only other ingredients that you need are a couple eggs, butter, asparagus, and lemon juice.
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