ALLELUIAAAA!!! I have found a little piece of heaven.
Meet Texas Toast with Havarti, Egg, and Truffle Oil.
This meal was inspired by Ino Cafe of New York featured on The Best Thing I Ever Ate
1 slice of texas toast
1 separated egg yolk
1 slice of havarti cheese
3 asparagus spears
salt + pepper
First things first, pre-heat your oven to 425.
To prepare your toast, cut the crust off and slice a 1 inch square in the middle.
DO NOT CUT ALL THE WAY THROUGH!
You are going to use this 'box' as a cup for your egg yolk later, so compress the square down with the
back of your knife or your finger... whatever :)
Once your oven is finished pre-heating, pop the toast in on a cookie sheet for about 3 to 5 minutes so
that it is starting to brown on the edges.
All the while...
You are going to want to get your asparagus, cut it into bite size pieces and heat them in a pan
with a little bit of olive oil, salt, and pepper. If you like your asparagus crunchy like I do, then this
should really only take about 3 minutes. Once they are done just scatter them on the plate, kinda like a garnish.
Once the toast is out, go ahead and pour the yolk into your box and put your cheese around the edges.
When you put the toast back into the oven it wont be for a specific amount of time... all you need to do is watch the cheese.
Once the cheese is ooey and gooey and dripping over the edges, you can take the toast out. The yolk should be runny.
To finish: Plate your toast, add your salt, pepper, and drizzle the truffle oil. Voila! Eat in four steps:
1. Admire the look
3. Soak up every last bit of yolk