Truffled Egg Toast

Makes 4 servings

4 asparagus spears, woody stems removed and sliced thinly on a bias
Olive oil as needed
4 slices bread, 1-inch thick
6 ounces thinly sliced Fontina cheese
8 large egg yolks
1-2 tablespoons truffle infused oil
Salt and pepper to taste

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a small skillet, heat a small amount of olive oil over medium heat. Add the asparagus and saute for about 5 minutes or until the asparagus is tender. Set aside.
Lightly toast the bread. Use a paring knife to score a 2-inch square in the center of each slice, then use the handle end of the knife to press the squares down, creating indentations in the bread.

Place the toast on the prepared pan and arrange the Fontina slices to form borders around the indented centers.

Place 2 yolks into the center of each slice of bread and place the pan in the oven. Heat until the cheese has melted and begins to bubble, about 3 minutes. If you prefer a more done yolk, leave the pan in the oven for an additional 2 minutes.

Transfer the toast to four serving plates. Garnish each plate with the asparagus slices. Drizzle a bit of the truffle oil over each plate and sprinkle each plate with salt and pepper. Serve immediately.

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