Yet another brunch recipe from me. :P
Checkout my recipe page for more brunch/breakfast ideas! :)
Ok, so this is a continuation of my Wu Pao Chun's Champion Toast 金牌土司. With that big loaf, I have made a sweet honey thick toast, so now a savoury one. Thick truffle egg toast! I got this inspiration from Carvers & Co, when I was cafe hopping there! ^^
1 thick slice of toast
1 large egg
1 piece of fontina cheese, slice into 4 pieces (cheddar cheese works as well!)
salt and pepper
1. Preheat oven to 180 degrees C. Use a knife, make an indentation in the centre of the toast (just large enough to hold an egg. Leave sufficient cushion of bread surrounding the indentation to avoid leakage).
2. Slice the egg into the bread indentation. Place the slices of the cheese over the 4 edges of the bread.
3. Place the bread in the oven and bake for 12 minutes. When done, remove from oven, lightly drizzle the top with the truffle oil in a diagonal stream. Serve immediately with salt and pepper as desire.
You can call this a yolk river. :)
Can't wait to bake more bread so that I can create more of this! Heh.
Am thinking of buying a bread machine though, recommendation of brands are welcome! :)