For someone who loves truffles above all other culinary extravagances, I'm having a hard time figuring out what to say about this extraordinary truffled fried egg breakfast sandwich.
Should I tell you that I go through a jar of truffle salt every few months? That I sprinkle it on scrambled eggs on the mornings I wake up on the wrong side of the bed, and that it cures my grumpiness every single time?
Or that I keep grated black summer truffles in my freezer in tiny zip-top bags so I can pull them out and mix them into softened homemade butter all year long? (Recipe: How to make truffle butter)
Maybe you'd like to know that black summer truffles are more affordable than the winter varieties (which is why I plan my annual Trufflepalooza party for July - I may be extravagant, but I'm not dumb).
You probably want to hear about the foods with which truffles go well. Let's see: cheese, potatoes, rice, pasta, eggs, perfectly grilled filet mignon, wild mushrooms, corn, butter, radishes, honey. And probably other things too.
Let's just leave it at this: Make this fried egg sandwich. Make it today. For breakfast, for lunch, for dinner, or for a midnight snack. Toast rustic bread and smear it with good butter, or truffle butter if you have some. Sprinkle truffle salt over the melted provolone. If you're eating it with a fork, pierce the yolk and let it drip all over your plate, then use the bread to mop up the yellow goo and the tiny black bits of truffle mixed with salt. If you're eating it with your hands, make sure you're wearing a shirt you don't love too much, because that same yolk will squirt all over your front as soon as you bite into it.
Note: I use Safest Choice eggs when I make eggs with undercooked yolks. They're pasteurized in the shell, so there's no concern about salmonella. And if you think salmonella isn't a real threat, take a deep breath and click here to read about how my younger son almost died from salmonella. I love runny yolks, but in my house we take no chances.
Fried egg sandwich with truffles
Truffle salt takes an everyday fried egg sandwich from ho-hum to HOT.
- 2 slices thick-cut rustic bread
- 2 Tbsp butter, divided
- 2 eggs
- 2 slices provolone cheese
- truffle salt
Toast the bread. Spread 1 Tbsp butter evenly between the slices.While the bread is toasting, heat a small nonstick skillet over medium heat. Melt the remaining 1 Tbsp butter in the skillet. Crack the eggs into the pan. Cook about 2 minutes, then carefully flip the eggs and lay 1 slice of cheese on each egg. Cover the skillet and cook 1 minute. Slide one egg onto each piece of toast, then sprinkle generously with the truffle salt. Eat immediately.
DetailsPrep time: Cook time: Total time: Yield: 1 sandwich