Truffled Egg Toast
Egg yolk, truffle oil, fontina cheese and garnish of asparagus.
Notes: I gather from the clapboard proudly displayed outstide that this is 'ino's "signature dish." It's a solid one. This hearty little square of heaven is every egg and cheese-lover's dream. It's hearty, it's tasty, it's simple, and the yolk is blissfully runny - well, raw, in fact.
It's basically a thick-cut slice of white bread that's been toasted, hollowed and filled with a raw egg yolk (no whites), topped with fontina cheese and heated just until the fontina melts. The dish is garnished with a ring of tender asparagus sections.
Anytime truffle oil is used, smelled, or tasted, I swoon. The truffle smell was (pleasantly) particularly strong. The yolk was barely cooked - probably only very slightly due to heating the cheese.