Crostini with Poached Egg and Truffle
Crostini with poached egg and truffle are a refined appetizer, ideal for an elegant brunch or gourmet aperitif. The creaminess of the egg blends with the crispy bread and the intense aroma of the truffle, creating an explosion of unique flavors.
Time
15 minutes
Difficulty
Media
Ingredients for (2 people):
- 4 slices of rustic bread or baguette
- 2 fresh eggs
- 1 tablespoon white vinegar
- 2 tablespoons of fresh spreadable cheese (such as robiola or ricotta)
- 5-6 thin slices of black truffle
- 1 teaspoon capers (optional)
- Fresh basil leaves
- Extra virgin olive oil to taste
- Salt and pepper to taste
Preparation
- Toast the bread Heat a griddle or non-stick pan and toast the bread slices until crispy.
- Prepare the poached eggs Bring a pot of water and a tablespoon of vinegar to a boil. Create a whirlpool with a spoon and gently crack the egg into the center. Cook for 2-3 minutes, until the egg white is cooked but the yolk remains soft.
- Assemble the crostini Spread the cream cheese on the bread slices, place a poached egg on top, and finish with slices of truffle.
- Garnish Add a drizzle of oil, capers (if desired), and a few leaves of fresh basil. Season with a pinch of salt and pepper.
Estimated nutritional values per serving
Energy
1300 kJ (circa 310 kcal)
Saturated fats
6 g (30%)
Carbohydrates (sugars)
3 g
Proteins
12 g