Truffled egg toast
At the wine bar ’inoteca, on New York’s Lower East Side, the signature dish is this luxurious open-faced melted cheese sandwich that oozes runny egg yolks and aromatic truffle oil.
|1/2||tablespoon olive oil|
|12||spears asparagus, trimmed and cut into 1-inch pieces|
|1/2||tablespoon lemon juice|
|Salt and pepper, to taste|
|4||slices (each 1-inch thick) Pullman white, sourdough, or wheat bread|
|4||ounces Italian fontina cheese, thinly sliced|
|2||tablespoons white truffle infused oil (also called truffled olive oil), or more to taste|
2. In a medium skillet over high heat, heat the olive oil. Cook the asparagus, stirring often, for 2 to 3 minutes or until lightly golden but still crisp. Remove from the heat. Sprinkle with lemon juice and salt. Transfer the asparagus to 4 plates, dividing it evenly.
3. Meanwhile, toast the bread until lightly golden on both sides. Place the toasts on a baking sheet. Use a small spoon to make an indentation about 2 1/2 inches long and 1 inch wide in the center of each piece of bread. Make the well about 3/4-inch deep, taking care not to cut through the bottom or the yolks will seep out.
4. Gently separate the eggs, trying not to break the yolks. Place the whites in a bowl; refrigerate for another use. Carefully slip 2 yolks into each well. They should be level with, or slightly raised above, the top of the bread. (The yolks may break at this point, but that’s OK.) Lay the cheese on the bread, but not directly on the yolks. Place the baking sheet in the oven and cook the toasts for about 5 minutes or just until the cheese melts. The yolks should be warm and loose.
5. Using a metal spatula, place the toasts on the asparagus. Spoon 1/2 tablespoon truffle oil over each pair of yolks. Sprinkle with pepper and serve warm.
Adapted from ’inoteca