One in all many first consuming locations I ever visited in New York, ‘Ino, a tiny space with solely a toaster-oven for a kitchen, used to serve one amongst my favorite dishes inside the metropolis: truffled egg toast.
I take into account it every time spring comes spherical and asparagus returns to the markets. The restaurant closed in 2013, nonetheless recipes (and expressions of mourning) for the dish are easy to look out on-line. It’s mainly eggs-in-basket: Thick, pullman bread—barely toasted—coated in cheese, brimming with runny egg, and scented with truffles. I watched a Meals Group clip about it from “The Best Issue I Ever Ate,” and was shocked to see that it’s solely two yolks inside the middle—which is possibly why it feels so rich.
Proper right here’s simple strategies to make it on your self…
You’ll need: Fontina Cheese, Asparagus, White Bread, Two Eggs, Truffle Oil, Salt, and Pepper
Prep two slices of Fontina cheese, chopping each into 4 huge strips.
Sauté a lot of of spears of asparagus (merely ample to keep up them crunchy)—slice on the diagonal and put apart.
Take away the crusts from one slice of thick white bread and indent the center. Phrase: I used two slices of pre-sliced French bread and forgot to remove the crusts this time—and it tasted good that methodology, too.
Crack and separate each egg, sliding 2 yolks into the center of each slice of bread. Physique the eggs with slices of cheese—making a border merely as a lot because the sting of the bread, nonetheless not over it.
Swap the egg-filled bread to a toaster oven (or a regular oven preheated to 350°F) and, using a extreme setting, toast until the cheese has melted and begins to bubble, about 3 or 4 minutes. (It is best to undoubtedly have one factor beneath it to catch the melting cheese.)
Swap the toasts to small serving plates, atop the reduce asparagus. Stir the yolks with the tip of the knife (they should be runny), and drizzle a generous amount (virtually a tablespoon) of truffle oil into the eggs. Add coarse salt and freshly flooring pepper. Serve immediately!
Let me know must you try it!
P.S. One different mannequin of the recipe on Extreme Eatsthe place Ed Levine moreover opines about it. (Pssst, I used to get to place in writing about breakfasts inside the metropolis for them!). Moreover, a shaved asparagus salad from the archives.
[Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. If you are concerned, use pasteurized eggs or cook eggs to an internal temperature of 160°F.]
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