Truffle Poached Eggs & Toast

• 1/2 teaspoon salt
• 2 tablespoons white wine vinegar
• 8 large eggs
• 4 tablespoons Parmesan cheese, grated
• 1 teaspoon truffle oil
• 8 slices ciabatta or baguette
• olive oil, for brushing

1. In a large, heavy-bottomed saucepan bring 4 cups water to a boil.
2. Add the vinegar and 1/2 teaspoon of salt.
3. Reduce heat to a very low simmer.
4. Break 1 egg into a small cup or ramekin and gently slide it into the water; repeat with the remaining eggs.
5. Poach until the whites are firm and translucent, about 2 to 3 minutes.
6. Remove with a slotted spoon, strain, then transfer one egg on top of each piece of toast.
7. Sprinkle the top of each egg with the grated Parmesan, the truffle oil and a little black pepper.

salt, white wine vinegar, eggs, parmesan cheese, truffle oil, baguette, olive oil

Taken from www.foodrepublic.com/recipes/truffle-poached-eggs-toast-recipe/ (may not work)