Urbani (they also carry the fresh ones at $138 per ounce). It is really well flavored and reasonably priced. It is, in fact, the oil I used to finish today's recipe. To Brillat-Savarin's diamond, it is my "white gold." (Note: There has been a major controversy over white truffle oils for the past couple of years. The conjecture is that most of them are synthetic and not made of anything natural at all. In one particular article in the NY Times, Urbani claims that their oil is made through a a "natural process" - that is good enough for me. Some purists have cleared their shelves of all truffle oils but I cannot. I like the taste and, besides, I am sure it is not the only synthetic food to have crossed my lips.)
hole-in-one." I took this idea and created a Franco-Italian version that you see here. (Franco for the bread and chanterelle mushrooms, Italian for the cheese and truffle oil.)
So, here is my version - with sautéed chanterelle mushrooms, fresh marjoram from the garden (which is amazing with mushrooms!) and a light drizzle of white gold... Oh, and if you happen to have a white truffle stored somewhere, a few slices on top would be ever so lovely.
2 slices - each 1 1/4 inches thick - from a loaf of pain de mie, crusts removed
2 large or extra large egg yolks, whites reserved for another use
4 slices - 2 inches by 4 inches and 1/8 inch thick - Fontina cheese
8 ounces fresh chanterelle or other wild mushrooms, sliced if large
2 tablespoons unsalted butter
2 teaspoons chopped fresh marjoram
salt and pepper to taste
2 teaspoons white truffle oil
Preheat the oven to 450ºF.
After trimming bread of its crusts, use a knife to cut a 1 1/4-inch hole in the bread that goes halfway through. Scoop out the "hole" and eat as a snack while continuing. This should leave a nice "cup"in which to nestle the egg yolk.
Toast the bread boxes directly on the oven rack for 5 minutes, or until nicely toasted. While bread is toasting, prepare mushrooms. Place the butter in a skillet and melt; add mushrooms and sauté over medium heat until done- about 6 minutes. Add marjoram, season with salt and pepper, and sauté 1 minute longer to meld the flavors.
When bread boxes are toasted (note: the sugar content of pain de mie is high and it browns quickly), remove them and allow to cool a minute or so. Carefully place an egg yolk in each cup, trying your best not to break it. Cover each bread box and egg yolk with two slices of cheese, overlapping slightly. Place on a a greased cookie sheet and bake 5 minutes, or until cheese is beginning to brown an dis bubbly.
To serve, place one box on each of two plates and top with mushrooms. Drizzle with truffle oil and serve immediately.