Truffle Egg Toast

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine

It is a such simple dish! Delicious and a show stealer! White bread layer with Fontina cheese, Gouda cheese or other mild semi-hard cheese, asparagus and egg yolk in the middle that is destined to ooze.


Serves 4

  • 4 slices of Italian Bread or other crusty bread (Thick Sliced )

  • 8 egg yolks

  • 250 g (8 ounces) Fontina cheese, Swiss cheese, Gouda cheese or other mild semi-hard cheese, grated or shredded

  • 3 Tbsp butter, divided

  • asparagus, cooked and sliced

  • Parmesan cheese, grated


​​1. Preheat oven to 200°C (375°F). Lightly butter a baking sheet.

2. In a medium skillet add 1 teaspoon butter. Cook the asparagus over medium heat, stirring often, for 2-3 minutes or until lightly golden but still crisp.

3. Use a serrated knife to score a square in the center of the each slice of bread.

4. Generously, add a layer of cheese and asparagus sliced. Crack and separate each egg, sliding 2 yolks into the center of each slice of bread. Drizzle with 1 tablespoon melted butter.

​5. Bake for 3-4 minutes or until the cheese has melted and begins to bubble.

​6. Transfer the toasts to small serving plates, stir the yolks with the tip of the knife (they should be runny). Sprinkle with Parmesan cheese, salt and pepper. Serve immediately.​


“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” Ruth Reichl​



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