Truffled Toast with Radicchio and Egg |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Rich truffle butter and a heap of radicchio di Treviso put this toast 'n' eggs in a class of its own. 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 |
Directions:
1. Preheat broiler.
2. 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.
3. Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
4. 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.
5. 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.
6. Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
|
|