Truffled Toast with Radicchio and Egg
A luxurious open-faced sandwich featuring poached eggs nestled on a bed of sautéed radicchio, served on country bread with melted Fontina cheese and decadent truffle butter.
Ingredients
- •1 lb radicchio
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •2 tablespoons olive oil
- •1 teaspoon distilled white vinegar
- •4 whole eggs
- •4 slices country-style bread
- •4 teaspoons truffle butter
- •5 oz Italian Fontina
Cooking Instructions
- 1.
Preheat broiler.
5 min
- 2.
Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
3 min
- 3.
Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
5 min
- 4.
Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
3 min
- 5.
Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
5 min
- 6.
Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
2 min
