Time to celebrate! Yesterday I became an AUNT! In honor of these little bundles (my sis had twins- not identical), it is only appropriate to post my favorite breakfast that luckily Chef John makes for me. This recipe is really just exciting to eat. Needless to say this can also be filed under “Sealing the Deal.” -ts
Chef John says: This is “The Test.” If you are in a blossoming friendship or relationship and want to know if this person is worth your time, simply make them this. If they fall in love with it you’ve got yourself someone special and if not, show them the door, erase their contact info and never speak of them again. The dish comes from my favorite brunch spot in NYC, Ino Cafe. It has TRUFFLE OIL in it. I don’t think I need to elaborate anymore.
Brioche or Pullman bread
2 Egg yolks
Kosher salt and fresh black pepper
- Preheat oven to 450 degrees and lightly spray baking sheet with olive oil.
- Take a 1.5 inch thick piece of brioche and toast for about 3 minutes right on the rack so it is nice and crispy. Remove from oven (keep the oven on), and cut a rectangle shaped outline in the slice enough to fit two yolks, do not remove this section. Press the section down with the handle (butt) of the knife to create a trough for the eggs.
- Separate 2 eggs (tip: use your hands when separating and let the egg whites slip through your fingers), and place the two yolks inside indention. Cover remaining area of bread with fontina cheese slices; do not cover the yolks with cheese- fence in the yolk with the cheese.
- Place bread in oven on baking sheet and bake until cheese is melted, but yolks are still runny about 2-3 minutes.
- Surround plate with grilled slices of asparagus spears. Salt and pepper everything and then lightly drizzle with truffle oil before serving.