Truffled Egg Toast


Preparation: 10 minutes  /  Cooking: 10 minutes



  • 1 x 3cm/1¼in thick slice of crusty white bread
  • 80g/2¾oz fontina cheese grated
  • 2 medium free-range egg yolks (keep in fridge prior to use)
  • 1- 2 tsp White Truffle Oil
  • flaky sea salt and black pepper


Step 1: Preheat the oven to 180C/160C Fan/Gas 4

Step 2: Lightly toast the bread on both sides

Step 3:  Put the bread on a tray. Use a very sharp knife to carefully cut a shallow well into the centre of the bread, about a 5cm/2in square. To do this cut the edges and push down the centre. Remember this is a well not a hole. It is important that you don’t cut all the way through!

Step 4:  Distribute the fontina evenly around the rim of the well

Step 5:  Mix the yolks together with the White Truffle Oil and pour them into the well then bake for 3-5 minutes until the cheese melts.

Step 6:  Take the toast out and give the yolk a little stir then sprinkle with salt and pepper. Eat immediately

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