Truffled Egg in a Hole
Yield serves 2 SERVINGS
- 2 large pastured eggs
- 2 slices country bread, about ¾-inch thick, each
- 3 tablespoons Black Truffle Butter
- Flake salt and freshly ground pepper
- Fresh Fresh Black Winter Truffle or Fresh Summer Truffle, for serving
Recipe notesWhether you call it egg in a hole, egg in a basket, or sunshine eggs, here’s a luxurious upgrade to this old fashioned breakfast favorite.
- Crack the eggs into ramekins and set aside. Using a 2-inch biscuit cutter, cut a hole in the middle of each slice of bread.
- Heat a heavy skillet over medium heat for about 4 minutes, then add truffle butter. When the truffle butter stops foaming, place slices of bread in pan and lower the heat to medium. Cook the bread about 1 minute then turn over. Gently pour an egg into each hole and season with salt and pepper. Cook for about 3 minutes. Then using a wide spatula, carefully turn over and continue cooking until desired doneness, about 1 minute for over easy.
- Transfer to a plate and shave a generous helping of black truffle over the top then serve immediately.
Recipe Tips: Fresh truffle should be shaved as thin as possible. If you don’t have a truffle shaver or a ceramic hand-held mandolin, you can also grate the truffle with a Microplane grater.