Truffle Poached Eggs & Toast Recipe

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 & Toast Recipe
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  • 1/2 teaspoon salt
  • 2 tablespoons white wine vinegar
  • 8 large eggs
  • 4 tablespoons Parmesan cheese
  • 1 teaspoon truffle oil
  • 8 slices ciabatta or baguette
  • olive oil
  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.
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