Truffled egg toast for breakfast or brunch!

Chef Marlon Manty of Inoteca in NYC shows you how to make a fabulous breakfast dish, and a customer favorite! In this video, courtesy of Real Meals Tv, he prepares Truffled egg toast with grilled asparagus and fontina cheese.We can’t imagine anything more decadent for breakfast!

For one serving, you will need:
asparagus 3-4 spears
extra virgin olive oil
bread (the chef uses a loaf of Pullman bread)
salt and freshly ground pepper
2 eggs
fontina cheese
white truffle infused olive oil , or simply white truffle oil if you wish to be decadent

Method per the video instructions:

Trim off the rough edge of the asparagus spears, and toss them with olive oil, salt, and pepper.  Saute or grill the asparagus for approximately 5 minutes, and cut into small pieces (a bit larger than an inch).

Cut a thick slice from a loaf of Pullman bread (or your favorite bread) and remove the crust.  Toast the bread in a 350 oven for 3 minutes.  Remove from oven (keep the oven on), and cut a rectangle shaped outline in the slice, do not remove this section.  Press the section down with the handle of the knife to create a trough for the eggs.

Seperate 2 eggs, place the yolks in the trough you created.    Fence this area in with thin slices of fontina cheese.  Place the bread/egg/cheese into the 350 degree oven for a few minutes, until the cheese melts.  The yolks should be runny. Remove from oven.

Place the asparagus pieces on a plate and top with the egg/toast creation.  Drizzle 2 tsp of truffled olive oil (or truffle oil), add salt and ground pepper.