7/20

Truffle Poached Eggs & Toast Recipe

Jun 26, 2011 10:01 am

Call this the breakfast of champions

By Maureen C. Petrosky

Poaching an egg is something every cook should master. The key is the vinegar. Without it you’ll never have success. A little truffle oil takes these delicate domes from humble beginnings to haute cuisine.

The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.

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Photo: travelingmcmahans on Flickr

Wouldn't you rather be having this for breakfast?

Servings: 4 servings

Ingredients

1/2 teaspoon salt

2 tablespoons white wine vinegar

8 large eggs

4 tablespoons Parmesan cheese, grated

1 teaspoon truffle oil

Toast

8 slices ciabatta or baguette

olive oil, for brushing

Directions:

For the toast:

Brush each side of bread with olive oil. Place in a large medium hot saute pan for 30 seconds or until golden brown on each side. Remove from the pan and sprinkle with salt.

For the eggs:

In a large, heavy-bottomed saucepan bring 4 cups water to a boil.
Add the vinegar and 1/2 teaspoon of salt. Reduce heat to a very low simmer.
Break 1 egg into a small cup or ramekin and gently slide it into the water; repeat with the remaining eggs.
Poach until the whites are firm and translucent, about 2 to 3 minutes. Remove with a slotted spoon, strain, then transfer one egg on top of each piece of toast.
Sprinkle the top of each egg with the grated Parmesan, the truffle oil and a little black pepper.

Level of Difficulty:

Easy

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