An Easy Way to Make Gourmet Toast At Home By Chef Amrita Raichand

Chef Amrita Raichand says, "Isolation was a word that only used to exist in dictionaries for most of us. I guess no one ever imagined that it could actually mean being locked down in your own house for an uncertain period of time. Even though we all are restless and anxious, being a chef has never been more beneficial to me than now! All my extra energy gets used up in cooking for my family who is being treated to a lot of great meals (even if I must say so myself!). Since we are all early risers and breakfast is a really important meal in our home, one of our favourites is this complete breakfast truffle eggs and a mix of whatever veggies are available at home. I learnt this from my Italian sister-in-law when I was in London last year. Our Italian vacation plan stands cancelled this year so, I really have to use my current bottle of truffles and oil miserly which is why I have not been making this dish as often as my family would like me to!"

Truffle Eggs on Toast with Spiralized Veggies

For the spread

Ingredients

Toasted slices of any healthy bread
Cream Cheese Spread
Cream cheese
Salt, pepper
Mixed dried herbs
Mixed toasted seeds(sesame, pumpkin, melon)

Method

Mix them all together and whisk till all the ingredients blend in well together.

For the Spiralized Veggies

Ingredients

Olive oil
Yellow and Red bell peppers
Zucchini
Minced garlic
Finely chopped onions
Salt and pepper to taste

Method

Add a dash of oil to a hot pan. Then sauté one by one, the garlic and then the onions. Now increase the flame to high and add the veggies tossing them quickly to partially cook them so that they retain their crunchiness.Take the pan off the flame, season with salt and pepper and immediately transfer
to a bowl and keep aside.

For the Truffle Eggs

Ingredients

Butter and olive oil
Eggs
Cream
Salt
Truffle oil
Shaved truffles

Method

Take a pan, keep the flame on low and add some oil and butter to it. Break two eggs in a bowl and whisk it gently just till the whites and the yellows get emulsified together. Add a spoon of cream and a pinch of salt and then add the mixture to the pan. Don’t touch it now for exactly 30 seconds, then
move the pan off the flame and give it a gentle mix with a spatula. Then put it back on the flame and keep moving it around. Basically you do this a couple of times and the reason you take it off the flame as scrambled eggs need to be cooked on really low heat to get a nice creamy texture. Once
done take it off. 

For The Assembly

Cut the toasted slices into halves. Then place the scrambled eggs gently with the help of a spoon on 3 of the toast halves. Pour some truffle oil in a spoon and add a few drops to the eggs. Shave truffles with a peeler and top the eggs with it.

Bon Appétit!