• 1 ounce, Egg Crumbs (recipe below)
  • 1 each, Egg
  • Salt and Black Pepper
  • 1/4 ounce, Sliced Black Truffles
  • 1/4 ounce, White Truffle Oil
  • 1 slice, Ciabatta bread
  • 1 ounce, Gorgonzola sauce (recipe below)
  • 1 ounce, whole eggs, whipped
  • 1 ounce, Seasoned Flour
  • 1/4 ounce, Unsalted Butter
  • 1/4 ounce, Fresh Thyme, rough chopped
  • 1/4 ounce, Arugula Chiffonade


Toast the slice of bread and set aside. In a small saute pan, over low heat, melt butter, white truffle oil and black truffle slices. Set aside. Boil egg in a pot of boiling salted water for 4 minutes and 45 seconds. Then drop egg into an ice bath for 5 minutes and peel the egg and season with salt and pepper. Roll egg gently in seasoned flour, egg wash and bread crumbs and place egg in deep fryer until golden brown. Remove and place on a paper towel to remove excess grease. On a warmed 6 inch plate, place gorgonzola sauce in the center and place toasted bread atop the sauce. Place the egg on the toast and gently cut the top of the egg off to expose the yolk. Spoon the black truffle slices over the egg and drizzle remaining melted butter and white truffle oil around plate. Garnish with fresh thyme and the chiffonade of arugula.

Egg Crumbs- 10 Servings
10 ounces, fresh Bread Crumbs
2 Tablespoons, Chopped Parsley
1 Tablespoon, Salt
1/2 Tablespoon, Black Pepper

Gorgonzola Sauce- 10 Servings
3/4 quart, Heavy Cream
1/4 ounce, Rosemary, minced
12 ounces, Gorgonzola
1/2 tsp. Black Pepper

Method: In a saucepot, bring cream up to a boil and reduce by half. Add rest of ingredients and cool when all ingredients are incorporated.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Italian Fried Egg