Ingredients
The following ingredients have 4 Servings
- 4 (1 1/2-inch) slices of English Muffin Bread, (Brioche or multi-grain bread*)
- 8 egg yolks**
- 8 ounces Fontina cheese, (Swiss cheese, or Gruyere cheese (or other mild semi-hard cheese), slightly thinly)
- 1/4 cup Parmesan Cheese ((Parmigiano-Reggiano), grated)
- 1 to 2 tablespoons truffle oil
- Asparagus (spears, cooked and sliced)
Instruction
- Preheat oven to 450 degrees F. Lightly spray baking sheet with olive oil.
- Hollow out an indentation in each toasted bread slice large enough to hold two egg yolks. Leave a sufficient cushion of bread surrounding the indentation to avoid leakage. Place the bread on prepared baking sheet.
- Carefully place two egg yolks in each bread indentation. Place the slices of the cheese over the entire slice of bread (to its edges).
- Place the bread in the oven and bake for 12 minutes. During the last 2 minutes of baking, place grated Parmesan cheese on top of each toast. Remove from oven and, using a spatula, place each bread slice on an individual serving plate. Lightly drizzle the top with the truffle oil in a diagonal stream.
- Serve immediately with salt and pepper at table and pass additional truffle oil, if desired. Sprinkle sliced asparagus spears on the place around the toast.
- Makes 4 servings.
