Truffled Egg Toast

I made brioche bread last night specifically for tonight’s dinner. Our friend Jason was supposed to join up for supper but was unfortunately ill leaving all the deliciousness to P and I . Lucky us!
A little history about this recipe: I had an amazing experience working for Tria Cafe in Philadelphia a couple years back. I learned so much about wine, cheese, beer, and food – it truly changed my life.
One thing I routinely crave from Tria is an item on their “snacks” menu. It had to be the most questionable, yet most popular item on the menu. The Truffled Egg Toast. Yes, you read that correctly, truffled egg toast. Yum.
When I moved home to Portland, I re-created this for my boyfriend, and then again for a brunch where my good friend Beth, ex Tria employee, co-Philadelphia transplant , and foodie attended. It’s rich, earthy, cheesy, and a very special treat that even skeptics seem to enjoy.

Brioche
slightly adapted from http://www.latartinegourmande.com/  
  •  1 2/3 cups all-purpose flour
  • 10 Tbsp butter, at room temperature
  • 2  farm eggs, at room temperature
  • 1 Tbsp  dry baker’s yeast
  • 2 Tbsp fine cane sugar
  • 1/3 cup warm goat’s milk ( or cow’s milk, I had raw goat’s milk on hand)
  • 1 pinch  medium sea salt
  • 1 egg yolk, whisked,  for glaze

Steps:

  • In a bowl, mix the flour with the yeast, make a hole in the middle.
  • Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.)
  • Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed.
  • Then add the eggs one by one, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).
  • Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
  • Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.
  • Preheat the oven at 400 F.
  • Brush the brioche with the egg yolk. With a pair of scissors, make small cuts at the top of each ball.
  • Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min.
  • Remove, unmold and let cool on a rack.
  • Devour, or save for Truffled Egg Toast.
Truffled Egg Toast Slightly adapted from Tria  
  • Brioche (homemade as above, or store bought, sometimes we purchase brioche buns from a local bakery to cut cost )
  • Farm eggs
  • Fontina cheese
  • Truffle salt
  • Good quality olive oil
  • Preheat oven to 350 F.
  • Cut Brioche into 2 inch thick squares
  • Cut 1/2 inch thick square in the middle of each brioche square (enough for an egg yolk to fit, and not run)
  • Break eggs separate yolks, place one yolk in middle of each brioche square
  • Slice Fontina cheese in thin slices to fit around the square of your brioche. I like it so it melts down the sides of the egg toast
  • Sprinkle with a generous pinch of truffle salt
  • Drizzle with olive oil
  • Bake for 10-15 mins, checking after 5 mins to see if cheese is melting, and yolk is still runny
  • Place on a bed of fresh chives, chopped asparagus, or spicy arugula
  • Devour!

Raw shredded asparagus and miners lettuce salad with lemon and chive dressing
  • 4 large stalks of Asparagus
  • 1 head miners lettuce
  • Juice of 1 lemon
  • 2 Tbsp good quality extra virgin olive oil
  • 8 chives, minced
  • Coarse sea salt
  • Wash asparagus, and shred with vegetable peeler
  • Wash and trim ends off of miners lettuce
  • Place lettuce and asparagus in a bowl, toss
  • Squeeze lemon juice into a small dish, add olive oil, minced chives, and sea salt, whisk until blended
  • Dress salad, and place on plates
The salad was a nice, fresh compliment to the earthy, and rich truffled egg toast.
We enjoyed a 2008 LIVELI Pasamonte with our dinner, but I think a nice Nebbiolo, or fresh crisp Gruner Veltliner would be a lovely pairing with this meal.
xoxo
Sarah
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2 Comments to “Truffled Egg Toast”

  1. What a lovely meal! Your blog is looking really nice and I’m loving the photos. Andrew eats more eggs than anyone I know and I’m am definitely going to have to try that truffled egg toast! Does it work with other kinds of breads?

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