Truffled toast with radicchio and egg: a gourmet recipe

Ingredients for Truffled toast with radicchio and egg

• 450 g radicchio (preferably di Treviso), cored, coarsely chopped

• 2.5 ml salt

• 1.25 ml black pepper

• 30 ml olive oil

• 5 ml distilled white vinegar

• 4 large eggs

• 4 slices country-style bread (1 cm thick), cut in half crosswise

• 20 ml truffle butter

• 140 g thinly sliced Italian fontina

How to make Truffled toast with radicchio and egg

1. Preheat the grill.

2. Heat oil in a deep 25 cm frying pan over moderate heat. Add the radicchio, season with salt and pepper, and cook, stirring, until just tender, about 2–3 minutes. Transfer the radicchio to a bowl and keep warm, loosely covered. Wipe the frying pan clean.

3. Fill the frying pan with 3 cm of cold water. Add the vinegar and bring to a simmer.

4. Crack 1 egg into a cup, then gently slide it into the simmering water. Repeat with the remaining 3 eggs, spacing them out in the frying pan. Poach the eggs at a gentle simmer until the whites are firm but the yolks are still runny, about 2–3 minutes.

5. Toast the bread, then spread one side of each slice with truffle butter and cover with cheese. Place the toast on a baking tray under the grill 10–15 cm from the heat until the cheese is just melted.

6. Divide the toast among 4 plates, then top each with radicchio and a poached egg. Season with additional salt and pepper to taste.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.