TRUFFLED TOAST WITH RADICCHIO AND EGG
Rich truffle butter and a heap of radicchio di Treviso put this "toast 'n' eggs" in a class of its own.
Categories Cheese Dairy Leafy Green Poach Quick & Easy Gourmet Breakfast Egg Truffle Oil Brunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
- Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
- Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
TRUFFLED RADICCHIO
Steps:
- Preheat oven to 400 degrees. In a medium bowl combine, breadcrumbs, garlic, lemon zest, Parmesan cheese, and parsley; set stuffing aside.
- In a medium bowl, combine radicchio and oil. Season with salt and pepper; toss to combine. Arrange cut side down on a baking sheet. Bake for 10 minutes.
- Remove from oven. Turn cut side up, and press stuffing into the crevices of the radicchio. Return to oven, and bake until tender when pierced with the tip of a knife, about 10 minutes more.
- Remove from oven, and transfer to a platter. Drizzle with vinaigrette. Serve hot, warm, or at room temperature.
HERBED GAME HENS WITH RADICCHIO AND TRUFFLE OIL
At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix herbs, 1/2 cup oil and 1/2 cup shallots in bowl. Place hens in large resealable bag. Add herb oil and seal; shake well. Chill overnight.
- Place radicchio on large rimmed baking sheet. Whisk balsamic vinegar and 1/4 cup olive oil in small bowl. Season with salt and pepper. Pour all but 1/4 cup marinade over radicchio, turning to coat. Let stand 3 hours.
- Boil stock, 1/4 cup shallots and reserved 1/4 cup marinade in heavy small saucepan over medium heat until reduced to 1/2 cup, about 6 minutes. Add lemon peel. Cool. Add truffle oil. Season lemon vinaigrette with pepper.
- Preheat oven to 450°F. Place hen pieces on another rimmed baking sheet. Bake until brown and cooked through, about 45 minutes.
- Heat large skillet over medium-high heat. Add radicchio with marinade; sauté until lightly browned, about 3 minutes per side. Serve hens and radicchio with vinaigrette.
- *Available at Italian markets, specialty foods stores and some supermarkets.
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