Remember truffled egg toast? Well here it is again. The assembly of this delight is easy: make a hole in some toast and place a poached egg into the cavity, cover with cheese, in this case it is provolone, put under broiler to melt the cheese, serve with asparagus, home fries and tomatoes and the whole thing drizzled with truffle oil. Eat while hot.
15 comments:
I have a lot of oils, but have never tried truffle oil...
buff: its a lot of flavor in one little bottle - I go crazy with it sometimes and put it on popcorn
Oh my! Does that look tempting or what? :)
shoooot, I'd eat this COLD!!!
and I gotta try me some truffle oil. you use that crap alot! of course, after you described the TASTE of truffles to me....I might have to change my mind.
Here I am headed to the gym and I stop here first. GAH! You're trying to kill me dude. :)
xoxo
Claudia
maryann: it is seductively tempting and I fall prey to its charms all too often
beth: its crap like this that makes regular crap not so crappy...
anonymous C: its just eggs and toast...geeez!
Mmm! that running egg! lovely!
Everyone here loves eggs, except me. I just tolerate them.
anette: when I was younger a popped yolk was an instant reject - I guess I have matured
marjie: I have grown to like eggs more and more and more
DogB- I grew up eating eggs.. the Dutch eat more eggs than anyone, I think! I enjoy them in so many ways- truffle oil is on my shopping list, for sure! You have been wrong before- but not enough to really bother with! This, we have in common! Mon Ami..
buffD: the ONLY time I have ever been wrong was that time I thought I was wrong...so I dont know what you are talking about....
My name is E, and I am a truffle'holic...
Do I sound like a broken record or what...but this looks amazing...I am sure it taste great as well, but as you know I can't get over the colors..I can't decide if you are a chef or an artist or if those two go hand in hand. Love this picture!!
Fabulous! Love it!
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