Truffled Egg Toast

Ingredients

• 2 asparagus spears, woody stems removed
• 4 slices of bread, 1 inch thick
• 8 thin slices of Fontina
• 8 large eggs
• 3 tablespoons truffle-infused oil
• 1/2 teaspoons coarse sea salt
• Freshly ground black pepper

Directions

1. Heat a panini grill. Cook the asparagus spears on the grill for 2 minutes, just until they look lightly roasted while keeping some snap. Move them to a cutting board, slice them thinly on the diagonal, and put them aside.
2. Lightly toast the bread in a toaster oven, then place the toasts on a baking sheet. With a serrated knife, mark a 2-inch square in the middle of each slice. Using the handle end of the knife, press those squares down to make shallow wells for the eggs. Slice each piece of Fontina into 4 wide strips, then arrange the cheese around the pressed centers of the bread, keeping it tucked within the edges. Separate the eggs as you crack them, placing 2 yolks in the middle of each toast. Discard the whites or save them for egg-white omelets.
3. Put the baking sheet back into the toaster oven, or use a conventional oven heated to 350 degrees F. Toast on a high setting until the Fontina is melted and starting to bubble, about 3 minutes. If softer yolks make you nervous, continue cooking for an additional 2 minutes, until the yellows have set.
4. Move the toasts onto small serving plates. Stir the yolks gently with the tip of the knife; they should still be runny. Top with the sliced asparagus, drizzle each toast generously with truffle oil, and finish with salt and pepper. Serve right away.