Crostone with poached egg, truffle and anchovies

Crostone with poached egg, truffle and anchovies

Difficulty : Easy

Preparation : 10 min

Cooking : 10 min

Doses for : 4 pieces


The crusty bread with poached egg, truffle and anchovies is a dish that combines delicate and intense flavors in an harmonious combination. The crunchiness of the toast goes perfectly with the softness of the poached egg, the truffle adds a touch of elegance, while the unique flavor of the anchovies completes this dish! 

An original idea, easy and quick to make, perfect to serve as an appetizer or for an aperitif! This recipe will conquer the palate of the most demanding guests thanks to carefully selected ingredients and a simple, but impeccable presentation! 

Get ready to amaze and delight with this gastronomic masterpiece, the melting yolk guarantees the WOW effect... with this dish you will conquer everyone!



  • Seed bread 4 slices
  • Anchovies 8 fillets
  • Black truffle cream 40 g
  • Eggs 4
  • White wine vinegar 10 g
  • Marjoram to taste
  • Coarse salt to taste



To prepare the crusty bread with poached egg, truffle and anchovies, first make the poached eggs. Fill a large pan with water, leaving 4-5 cm from the edge. Turn on the medium heat, then pour in the coarse salt 1 and the white wine vinegar 2. When the salt has dissolved and the water starts to boil slightly (it must not boil vehmently), lower the heat and mix with a spoon always in the same direction to create a vortex in the water. 

3. Break an egg into a small bowl and pour it into the center of the vortex 4, with a spoon try to collect the egg white around the yolk. Let the egg cook for 2 minutes, without mixing or moving the egg : after 2 minutes you will get a liquid yolk, if you prefer you can slightly extend the cooking time. Gently drain the egg with the help of a slotted spoon 5 and place it on a tray with absorbent paper 6. Repeat this operation for all the other eggs. 

While you are preparing the eggs, arrange the bread slices on a baking tray, add a drizzle of oil on each 7 and toast them in a ventilated oven at 220° for about 5 minutes. 8. At this point, place a crouton on a plate and place a poached egg 9. Add some tufts of truffle cream 10, 2 fillets of anchovies 11 and some marjoram leaves. 

Proceed in the same way to compose the others and serve your crusty bread with poached egg, truffle and anchovies! 



We recommend serving the croutons with poached egg, truffle and anchovies immediately!


It is recommended to use very fresh eggs, so the white will be easier to collect around the yolk. 


Older post Newer post