E G G S F O C A C C I A
Dear readers who only come back to my blog for the recipes (I have a few in mind):
Never fear, Tuesday is here. Those of you who have visited me at my apartment have probably also been dragged to Gina La Fornarina to eat their amazing (and addictive) focaccia. I am probably one of the few vegetarians out there who is utterly revolted by mushrooms, so it came as a shock to me when I realized that the ingredient in their focaccia that keeps me coming back for more is actually crack white truffle oil. In an attempt to save $20, I tried making their eggs focaccia at home, and let me tell you…it…was…FANTASTIC.
The bread I bought for this dish was actually NOT focaccia, I feel I should be up front about that fact. In a rare moment of weakness, Zabar’s was out of focaccia bread. However, the substitute I used was perfect. If you also choose to substitute the focaccia, I recommend replacing it with something thin, so you’ll be able to taste all the flavors in the eggs.
In addition to bread and truffle oil, I used:
- Fontina cheese (it is delicious and melts easily)
- Skim milk
Pour 2 tablespoons of truffle oil into a skillet and let it heat for a few minutes (on medium-low). While the truffle oil heats, crack six eggs in a bowl and pour in a dash of skim milk. Mix the eggs and milk together and pour into the skillet, leaving the mixture to sit on low heat.
In the mean time, slice the bread in half:
Grate the fontina cheese and stir it into the eggs once they are mostly cooked.
When the eggs are done cooking, divide them evenly across one half of the bread. Place the top on and cut into triangular pieces.
The truffle oil is a bit pricey but you will have plenty leftover for future use. This is a super low maintenance recipe and is a guaranteed brunch crowd-pleaser. I do want to warn you all that truffle oil is dangerously delicious and I find myself eyeing the bottle and wondering if it would taste good with whatever random food is in my fridge at any given time. However, if you have good self-control, this dish is for you.