Truffled Toast with Radicchio and Egg

I'd give this a 3/4 ONLY if you like radicchio or very bitter flavors. My husband gave it a 2/4. The bitterness of the radicchio was quite overwhelming, although it was an appropriate contrast to the richness of the fontina, truffle, and egg. I should note we did not use truffle butter but instead plain butter with black truffle salt since that's what we had.

• Anonymous

• 7/11/2021

Easy and tasty. I sprinkled a tiny bit truffle salt on the buttered toast and the rest as in the recipe. Nice texture and the truffle is a nice surprise under the cheese.

• Anonymous

• California

• 3/1/2018

We ate this as a dinner with a warm spinach salad on the side. Instead of truffled butter, I buttered the toast (Italian bread) and then brushed it with truffle oil, which worked well. The textures are wonderful and the egg makes it taste nice and rich. A pretty quick recipe!

• erinmd7

• San Diego

• 1/26/2009

I agree--this is excellent, and my husband and I eat it for dinner or a celebratory lunch. We've used truffle butter and truffle-infused oil-- either works.

• Anonymous

• rochester NY

• 12/27/2007

这是一个美妙的方式开始你的一天。令人惊异的combination of flavors but not too rich. Definitely do not skip the vinegar in the water for the poached eggs...works beautifully and the eggs look spectacular. This would make a wonderful holiday breakfast dish that's elegant but not too time consuming. Would absolutely make again.

• leslielanz

• Irvine, CA

• 11/15/2006