Truffle Poached Eggs & Toast Recipe

Jun 26, 2011 10:01 am

Call this the breakfast of champions

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.

truffle poached eggs
Photo: travelingmcmahans on Flickr
Wouldn't you rather be having this for breakfast?
Servings: 4 servings


1/2 teaspoon salt
2 tablespoons white wine vinegar
8 large eggs
4 tablespoons Parmesan cheese, grated
1 teaspoon truffle oil
8 slices ciabatta or baguette
olive oil, for brushing
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:
  1. In a large, heavy-bottomed saucepan bring 4 cups water to a boil.
  2. Add the vinegar and 1/2 teaspoon of salt. Reduce heat to a very low simmer.
  3. Break 1 egg into a small cup or ramekin and gently slide it into the water; repeat with the remaining eggs.
  4. 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.
  5. Sprinkle the top of each egg with the grated Parmesan, the truffle oil and a little black pepper.
Level of Difficulty: 
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