FOOD & WINE PAIRING: Truffle Eggs & Toast & Brut

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Submitted by: Community Cafe & Annex Wine Bar

recipe_CommunityCafe_TruffleEggsToast.jpgRecipe: Truffle Eggs & Toast

Wine Pairing: Kenwood Vineyards Yulupa Cuvee Brut

  • 4 (1 1/2-inch slices) of English Muffin Bread (We use bread from Costeaux French Bakery in Healdsburg)
  • 8 egg yolks
  • 8 ounces Fontina cheese, sliced
  • Truffle salt, to taste
  • 1 to 2 tablespoons Truffle oil
  • Asparagus spears, sliced
  • Mushrooms, sliced
(Makes 4 servings)

Preheat oven to 450 degrees F. Lightly spray baking sheet with olive oil.

Hollow out an indentation in each bread slice large enough to hold two egg yolks. Leave a sufficient cushion of bread surrounding the indentation to avoid leakage. Place the bread on prepared baking sheet.

Place the slices of the cheese over the entire slice of bread (to its edges). Place two egg yolks in each bread indentation.

Place the bread in the oven and bake for 10 minutes, or until cheese is melted and yolks are still soft. Remove from oven and, using a spatula, place each bread slice on an individual serving plate. Lightly drizzle the top with the truffle oil in a diagonal stream.

While bread is in the over saute mushrooms and asparagus in truffle oil and season with Truffle salt. Sprinkle sliced asparagus spears and mushrooms on the place around the toast.


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