Eat and Drink: M's Truffled Egg Toast

The best way to finish off a great holiday weekend is with a little (Black Friday) shopping and brunch. One of my all time favorite brunch and even dinner time recipes is Truffled Egg Toast! My recipe is inspired by the restaurant inoteca in New York City. Trust me - this is super simple and will impress anyone eating it - even yourself!

Ingredients:

• eggs
• asparagus spears
• fresh ciabatta french, sour any kind of bread loaf
• truffle oil
• thin slices of Gruyere, Fontina, Swiss any kind of semi hard cheese
• fresh cracked pepper 
• sea salt

Directions:

1. preheat oven to 450 degrees
2. spray baking sheet with non stick spray or olive oil
3. chop asparagus into "bits" but also leaves half whole spears for eating
4. grill asparagus with olive oil and sea salt (I add red pepper flake to add some spice!)
5. cut bread into 1 inch slices
6. hollow out center and place hollow side up on baking sheet
7. drop egg yolk and a little white into center
8. layer the cheese around the yolk 
9. bake for 12-15 minutes until cheese is melted, bread is toasted and yolks are cooked (I sometimes blast with a high broil for a crispier top (I like a little dark burn!)
10. remove individual toasts and place on plates
11. drizzle immediately with truffle oil, sea salt and cracked pepper
12. drop asparagus bits onto the toast and around the plates. Add full spears as well
13. serve Immediately with Prosseco! 

grilling the asparagus

hollowed out bread with yolk and egg

chopped cooked asparagus 

almost done!

 finished product