Last night my friend E and I had a very late and very good post-opera dinner. By the time I returned home and went to bed--waiting to digest all the food I happily ate at the restaurant, still wired from dessert's coffee-- soon after watching the first thirty minutes of a movie, it was almost two in the morning.
Thankfully, I managed to sleep in this morning and even enjoyed my first caffeine fix of the day. But with a noon brow appointment and a two o'clock caffé klatch at Caffé Ladro there was not much time for lunch.
Quite hungry, I went home to make something quick for lunch before heading out again.
It was only when I opened the fridge that I remembered the cute little logo Jeanne from Cook Sister! had uploaded on her site the other day, a reminder of this month's End of Month Egg on Toast Extravaganza #3.
Born out of what seemed to be, at the time, a private joke between Jeanne and Anthony from Spiceblog, it had in fact turned from an off the cuff parodic proposition to an actual--insert giggles--event.
Since I had missed --more giggles--the first two and I had to eat anyway, I grabbed a couple eggs and the truffle butter I have been partaking too much of lately and got to work.
So, here it is my entry, a little something that has become a too familiar treat, any time of day or night: Truffled Eggs On Toasted Challah.
They were, as usual, delectable and rich yet so easy to put together. All I did was cut a thick slice of slightly toasted Challah--yesterdays', the last of the day, purchased just out of the bakery's oven-- and top it with a quick scramble of two eggs cooked in plenty of aromatic and tasty black truffle butter.
No salt, no spices, no ketchup, no hot sauce. Just eggs and butter and toast. Quick, easy peasy and so gratifying; where every bite was ambrosial and utterly decadent!
A tall glass of passion fruit juice and I was in heaven, reinvigorated. Not bad for a Saturday afternoon!
