This decadent yet easy dish works as a hearty appetizer or as part of a fancy breakfast.  Serve it with a salad for lunch or a light dinner.  We first tried this combination at Bar Bambino in San Francisco.

For each serving, you’ll need

• 1 egg
• 1″ slice crusty bread
• olive oil
• 1/2 teaspoon Parmesan cheese (shaved is nicer than grated)
• truffle salt
• pepper

Get water read for poaching the eggs.  See here for directions on how to poach an egg.  I like mine extra runny!

Lightly spread a little olive oil on both sides of the bread.  Toast the bread in a frying pan over medium-low heat.

While the bread is toasting, poach your egg.

Put the toast on a plate, sprinkle one side with Parmesan cheese and add the poached egg on top.  Sprinkle the egg with truffle salt and pepper to taste.

Enjoy!