Truffled Toast with Radicchio and Egg
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 large eggs
- 1 teaspoon distilled white vinegar
- 1 lb. radicchio (preferably di treviso), cored and coarsely chopped
- 4 (1/4-inch-thick) slices country-style bread, cut in half crosswise
- 4 teaspoons truffle butter
- 5 oz. thinly sliced italian fontina
- Carbohydrate 20 g(7%)
- Cholesterol 237 mg(79%)
- Fat 28 g(42%)
- Fiber 2 g(9%)
- Protein 20 g(40%)
- Saturated Fat 12 g(60%)
- Sodium 560 mg(23%)
- Calories 407
Preparation Preheat broiler. 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. Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer. 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. 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. Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
Preparation Preheat broiler. 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. Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer. 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. 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. Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
