Breakfast Recipe
Poached Egg and Truffle Toast
Crisp toast with poached egg and truffle is a refined table bite, perfect for entertaining or an elegant Sunday brunch. Golden bread, silky egg, and deep truffle aroma create an irresistible balance of flavor and texture.
- Time
- 15 min
- Difficulty
- Medium
- Serves
- 2 servings
Method
- Toast the bread until crisp in a hot grill pan or non-stick pan.
- Poach the eggs: bring a pan of water and the vinegar to a gentle boil. Stir the water into a whirlpool, slide an egg into the center, and cook for 2–3 minutes until the white is set and the yolk remains soft.
- Assemble the toast: spread the cheese over each slice, add the poached egg, and finish with the truffle slices.
- Garnish with a little olive oil, capers if using, and fresh basil. Season lightly with salt and pepper.
Estimated nutrition per serving
- Energy
- 1,300 kJ (about 310 kcal)
- Saturated fat
- 6 g (30%)
- Carbohydrates (sugars)
- 3 g
- Protein
- 12 g
