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Eggs Benedict with Truffle and Tomino Fondue

17/11/2023

I can offer you a refined version of Eggs Benedict with the addition of truffle and Tomino fondue. It’s a rich and sophisticated dish, perfect for brunch or a significant breakfast. Here is the recipe.

Ingredients

  • 4 freshest eggs
  • 2 hamburger buns or 4 slices of bread for toast
  • 100 g of Piedmontese Tomino (or another similar cheese that melts well)
  • About 100 ml of fresh cream
  • A few flakes of fresh truffle (black or white depending on preference and season)
  • 2 tablespoons of white vinegar
  • Salt and pepper to taste
  • Butter as needed
  • Chopped chives for garnish (optional)

Preparation

  1. Start by preparing the Tomino fondue. In a small saucepan, heat the cream over low heat and add the Tomino cheese cut into small pieces. Stir continuously until the cheese has completely melted and the sauce is smooth. Season with salt and pepper and keep warm.

  2. Bring a pot of water to a boil and add the white vinegar. Lower the heat so that the water is just below the boiling point. Crack an egg into a cup or a small container, then gently pour it into the water. Let it cook for about 3-4 minutes for a still soft yolk or longer if you prefer it more cooked. Repeat the operation for all four eggs.

  3. In the meantime, lightly toast the buns cut in half or the bread slices and spread them with some butter.

  4. With the help of a slotted spoon, remove the eggs from the water and briefly dry them on a clean cloth or kitchen paper.

  5. Assemble the dish by placing the toasted bread as the base, gently lay the poached egg on top, and cover it all with a generous spoonful of warm Tomino fondue.

  6. Add the truffle flakes over each egg, a pinch of salt and pepper and, if you like, a sprinkle of chopped chives.

You can serve the Eggs Benedict with truffle and Tomino fondue right away, pairing it with a glass of sparkling wine if you want to add a festive touch.

Curiosities

Eggs Benedict are a classic American brunch dish that are said to have been created in 1894 at the Waldorf Hotel in New York. The variant with truffle and Tomino fondue is a luxury adaptation that combines classic comfort food with the sophistication of Italian ingredients.

Eggs Benedict with Truffle and Tomino Fondue