Cook the Book: Truffled Egg Toast
A recipe that accompanies New York Times food writer Amanda Hesser's essay starts the week off for us here. In it, Hesser writes that eggs are her comfort food and then goes on to detail how this adaptation of a favorite restaurant's truffled egg toast helped calm her nerves after an embarrassing run-in with her apartment building's superintendent.
Truffled Egg Toast
- serves 1 -Ingredients
1 teaspoon butter
3 eggs
1 teaspoon crème fraîche
Sea salt
1 slice country bread (not too chewy, not too sour, but sturdy)
White truffle oil
Procedure
1. Melt the butter in a tiny skillet over very low heat. Whisk together the eggs and crème fraîche. Season with salt. Pour this into the skillet; use a whisk or wooden spoon to stir it, making sure to cover entire bottom surface. This will take at least 10 minutes, so be patient. If you do it too fast, the egg will dry and the curds won't be as silky. Toast the bread, and put it on your favorite dinner plate.
2. As soon as the eggs have formed soft curds and are loose but not raw, spoon them onto the toast. If some of the egg tumbles off, that's fine. Sprinkle with truffle oil; let sit for a minute before digging in. (Eat with a fork and knife.)
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1 Comment:
I was just reading this essay this morning (I'm loving the entire book). It prompted me to leap up and make some really gently scrambled eggs. I ate them with a very ripe sliced tomato instead of truffled toast. So good.
Marusula at 12:19AM on 08/29/07