Truffled Egg Toast from Amanda Hesser is a simple, elegant, and oh-so-easy dinner for one. All you need are eggs, crème fraîche, toast, and white truffle oil.
Dinner for you, when there’s no one to share it with.–Amanda Hesser
Truffled Egg Toast
The trick to making these truffled eggs creamy is to cook them slowly. Very slowly. I like to make lazy figure eights in the eggs with my spatula while standng quietly at the stove.
Ingredients
- 1 teaspoon unsalted butter
- 3 eggs
- 1 teaspoon crème fraîche
- Sea salt
- 1 slice country bread (not too chewy, not too sour, but sturdy)
- White truffle oil
Directions
- Melt the butter in a small skillet over very low heat.
- Whisk together the eggs and crème fraîche and season with salt.
- Pour this into the skillet and use a whisk or wooden spoon to sit frequently while the eggs cook. This will take at least 10 minutes, so be patient. As soon as the eggs have formed soft curds and are loose but not raw, remove the skillet from the heat. If you do it too fast, the egg will dry and the curds won't be as silken.
- Meanwhile, toast the bread and put it on your favorite dinner plate. As soon as the eggs are done, spoon them onto the toast. If some of the egg tumbles off, that’s fine. Sprinkle with truffle oil, and let sit for a minute before digging in. Eat with a fork and knife.
Show Nutrition
Serving: 1portionCalories: 581kcal (29%)Carbohydrates: 15g (5%)Protein: 22g (44%)Fat: 48g (74%)Saturated Fat: 12g (75%)Trans Fat: 1gCholesterol: 571mg (190%)Sodium: 944mg (41%)Potassium: 265mg (8%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 960IU (19%)Vitamin C: 1mg (1%)Calcium: 129mg (13%)Iron: 4mg (22%)
Recipe Testers’ Reviews
Originally published Apr 15, 2003
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Recipe © 2003 Amanda Hesser. © 2003 All rights reserved. All materials used with permission.
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Brenda Carleton
White truffles are one of my fondest indulgences. Whenever we’re in Europe, where they grow, we take advantage of it. Just closing my eyes and thinking about truffles enables me to recall instantly what they taste and smell like. Most truffle oil is full of chemicals, but the stuff we source is the actual truffle simply protected by oil.
One of the very best ways to enjoy this oil is on perfectly cooked eggs. Here the eggs are gently whisked with crème fraîche and seasoned with salt. But the method is not just any old method. You cook them gently over low heat for 10 minutes so the eggs remain soft. And they do. Then comes the best part.
After placing the perfectly cooked eggs on your toast, you drizzle them with white truffle oil. Then inhale. Then indulge. It’s just you in that moment. It simply does not get any more perfect than this simple meal when all you want is the best eggs you can possibly make.