These Baked Eggs with Truffle are the perfect way to make breakfast beautiful again with this simple, flavoursome recipe. This recipe aired on Michela’s Tuscan Kitchen on Foxtel in May 2016.
Ingredients
1 bunch of tender asparagu
4 slices good quality bread
truffle oil
20g pecorino cheese
1 lemon
fresh black truffle (optional)
olive oil
4 large free range eggs
sea salt and freshly ground black pepper
METHOD
PREHEAT the oven to 240c.
PLACE a griddle pan on a high heat, snap the woody ends from the asparagus and griddle until nicely charred.
POP your bread onto toast too.
LIGHTLY oil 2 small baking dishes and crack the eggs into them.
SEASON with salt and pepper.
DRIZZLE over a little truffle oil and pop into the oven for about 10 minutes or until the whites are cooked but the yolk is still runny.
SERVE immediately with the asparagus drizzled in a little lemon juice.
SHAVE over the pecorino and a little fresh black truffle.
Ingredients
1 bunch of tender asparagu
4 slices good quality bread
truffle oil
20g pecorino cheese
1 lemon
fresh black truffle (optional)
olive oil
4 large free range eggs
sea salt and freshly ground black pepper
