Melissa Elsmo

Sourdough Italian Truffled Egg Toast with Fontina and Asparagus


  • 1 bunch of asparagus.  Tough ends removed and sliced into 1″ pieces
  • 1 Tablespoon olive oil
  • 4- 1.5″ thick slices of sourgough bread.  Crust removed if desired.
  • 4 egg yolks
  • 8-ounces  Fontina cheese, thinly sliced
  • 1 Tablespoon white truffle oil
  • salt and pepper


Preheat the oven to 425 degrees.  Heat the olive oil in a medium skillet and add the asparagus and season with salt and pepper.  Cook until crisp tender and slightly golden. Set aside.  Cut a 1.5″ circle (about 1″ deep) into the center of each bread slice.  Take not to go all the way through the bread; just make a cup.  (I find it is easiest to cut the circle and use a small scissors to cut away the bread to make a flat bottom of the cup).  Toast the bread in the oven or toaster until golden, but still soft in the center.  Set toast on a parchment lined sheet pan and gently place and egg yolk in the well of each bread slice. 

Scatter the Fontina slices around the edges of the toast taking care not to cover the yolk.  Sprinkle with salt and pepper.  Bake in preheated oven until cheese melts and yolks just warm through-about 3 minutes.  Place warm toast on a plate with the asparagus, drizzle with white truffle oil, and serve immediately.

Serves: 4

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