Truffled Eggs on Toast
2 slices, sourdough
4 tbs butter
A drizzle of truffle oil
1 whole truffle
salt and pepper to taste
200g parmesan or pecorino, grated
Preheat your oven to 180°C in ‘Oven Grill’ mode, where the top heating element is on. If you don’t have that setting, set your oven to 210°C.
Make sure your slices of bread are 2-3 cm thick. Press into the bread on one side with the back of a spoon to create a well large enough to hold your egg. Take care not to puncture the bread.
In a pan, melt butter over medium heat until it starts to bubble, then gently place your bread in the pan with the well-side down. Caramelize the surface then flip. As your bottom begins to caramelize in your browning butter, crack your eggs carefully in the well. Arrange grated cheese around the egg. Add freshly cracked pepper on top. Place your pan in the top 3rd of your oven. Bake until the egg whites are barely set but the yolk is still runny – about 5-7 minutes.
To serve, add a little flakey sea salt to the egg and drizzle over some truffle oil and freshly shaved truffle. Add some blanched asparagus on the side when they become available this spring for a bougie breakfast.