Poached Eggs with Truffle Sauce on Toast

Truffled Eggs on Toast

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Poached Eggs with Truffle Sauce on Toast

Makes 2 Servings
wine WINE PAIRING
Champagne

Simple but luxurious – silky poached eggs atop truffle sauce slathered over thick-cut toast. This dish is perfect for pampering your loved one with breakfast in bed.

INGREDIENTS
  • 4 Eggs (the freshest you can buy, for firmer whites) (you’ll serve two)
  • 2 thick slices of Artisan Rustic Bread
  • Olive Oil
  • Truffle Sauce
  • Truffle Salt (we used 10%)

DIRECTIONS

1

Crack the eggs in a fine mesh strainer (one at a time), and let them sit for a few minutes to drain off any thin/watery portion of the whites. Remove each egg to a separate bowl & repeat with the others. This will give you a better texture & presentation.
2

Lightly oil a heavy pan & toast the bread to a golden brown on both sides. You will get a more even toast if you hold the bread down with another pan.
3

Bring a pot of water to a boil.
4

Reduce the heat to a low simmer.
5

While slowly stirring the water constantly, gently drop in the eggs.
6

After about 20 seconds you can stop stirring (you’re just trying to gather the white around the yolk so they’ll cook & look better). Reduce the heat to very low. Poach the eggs until the whites are firm, but the yolks still jiggle (you can lift them out of the water with a slotted spoon and gently prod them to check).
7

Pick the two best looking eggs to serve (the other two are just insurance, but feel free to serve them if they come out looking nice).
8

Spread a thin layer of the truffle sauce on each slice of toast.
9

Top the truffle sauce with an egg.
10

Lightly finish each egg with a few grains of truffle salt. Serve.
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