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.
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
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