If there's a better egg sandwich than the truffled egg toast made at 'ino in Greenwich Village, I haven't found it. The soft, runny egg, the crunchy white toast, the tangy fontina chesse, and even the usually evil truffle oil combine to create an open-faced sandwich that is decadently rich and filling.
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.
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