Poached Eggs with Truffle Sauce on Toast
Makes 2 Servings
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.
- 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%)
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.
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.
Bring a pot of water to a boil.
Reduce the heat to a low simmer.
While slowly stirring the water constantly, gently drop in the eggs.
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).
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).
Spread a thin layer of the truffle sauce on each slice of toast.
Top the truffle sauce with an egg.
Lightly finish each egg with a few grains of truffle salt. Serve.