Truffled Egg Toast
I have been asked a lot about what I cook outside of my blog. This might be a bit disappointing to some of you but Yi actually does not only cook Chinese or Asian all the time!
In fact, by my count I ONLY spend precisely 42.68% of my time cooking Chinese food. And I spend rest of my time being the chef around the world.
If you have already been following me on Facebook, Instagram, Pinterest, Twitter, and etc, you probably have an idea what I cook outside of blogging. For me, there is just so much fun to experiment new things and challenge myself with interesting recipe. I am really flattered when some followers asked me to share the recipes of the dishes I shared on my social media!
Case in point, a few weekends ago, I re-created this NYC legendry dish called Truffled Egg Toast
So upon the popular request, I am posting my version of Truffled Egg Toast. The combination of the runny yolk and truffle oil aroma is out of this world! Allegedly, the original recipe was created at a NYC restaurant 15 years ago and it has since been one of the signature dish in that restaurant!
The recipe is fairly easy and quick, making it a quick brunch item! The original recipe calls for grilled asparagus but I omitted it and prefer the version without. The key to this dish is to not overcook the egg yolk. My trick is to refrigerate your eggs until you need to use them. Once it’s done, enjoy it while hot. I guarantee you’ll clean every morsel of it!
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Step by Step Illustration
Pre-heat the oven to 400 F. For each serving, cut the pullman bread into 1.25 inch thick slice
Take a non-sharp object (such as the bottom of a knife handle) and press the center of the bread to create a well for the egg yolks. Do not puncture the bread
Remove the bread crust for a softer texture (optional)
Carefully place the egg yolks in the center of the sliced bread. To prevent Keep the egg in the fridge prior to use.
Cover bread with the sliced fontina cheese but leave the yolks uncovered. Season the bread with a tiny pinch of salt
Bake the bread at 400 F for 5 minutes then bake at 450 f for 2 more minutes or until the fontina cheese melts
Plate the baked toast. Generously splash the truffle oil on and around the toast. Garnish with some freshly ground pepper