Skip to main content
Gourmet
October 2006

Truffled Toast with Radicchio and Egg

Image may contain Egg Food Poached Egg and Plate
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.

Recipe information

  • Total Time

    20 min

  • Yield

    4 servings

Ingredients

1

lb. radicchio (preferably di Treviso), cored and coarsely chopped

1

/2 teaspoon salt

1

/4 teaspoon black pepper

2

tablespoons olive oil

1

teaspoon distilled white vinegar

4

large eggs

4

(1/4-inch-thick) slices country-style bread, cut in half crosswise

4

teaspoons truffle butter

5

oz. thinly sliced Italian Fontina

Need to make a substitution?

Preparation

  1. Step 1

    Preheat broiler.

    Step 2

    Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.

    Step 3

    Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.

    Step 4

    Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

    Step 5

    Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.

    Step 6

    Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.

Explore Bon AppétitToastEggItalianEuropeanRadicchioChicoryLeafy GreensVegetableFontinaCheeseMainBreakfastBrunchNut-FreeVegetarian30 Minutes or LessBroilGourmetEpicurious