Truffled Egg Toast
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Truffled Egg Toast
Preparation: 10 minutes / Cooking: 10 minutes
Ingredients
- 1 x 3cm/11/4in thick slice of crusty white bread
- 80g/23/4oz fontina cheese grated
- 2 medium free-range egg yolks (keep in fridge prior to use)
- 1- 2 tsp White Truffle Oil
- flaky sea salt and black pepper
Method
- Preheat the oven to 180C/160C Fan/Gas 4
- Lightly toast the bread on both sides
- Put the bread on a tray. Use a very sharp knife to carefully cut a shallow well into the centre of the bread, about a 5cm/2in square. To do this cut the edges and push down the centre. Remember this is a well not a hole. It is important that you don't cut all the way through!
- Distribute the fontina evenly around the rim of the well
- Mix the yolks together with the White Truffle Oil and pour them into the well then bake for 3-5 minutes until the cheese melts.
- Take the toast out and give the yolk a little stir then sprinkle with salt and pepper. Eat immediately
