Truffled Egg Bruschetta2018-09-24T12:30:19+00:00

Project Description

As a South African native Chef Elizabeth Binder graduated from the renowned Christine Martin school of food and wine. Recognized early in her career for her culinary talent, Chef Binder cooked state dinner for Nelson Mandela,

In 1995, she embarked on a journey, cooking in some of the finest kitchens around the globe deepening her knowledge of international culinary experiences. Through her experience, she was able to realize her concept of rustically elegant cuisine which combines a respect for local, fresh extraordinary ingredients. Elizabeth competed on season 10 of Top Chef. She is currently the Chef/Owner of Hand Craft Catering. In this season of Recipe Revel Chef Binder shares her culinary secrets of some of her Mediterranean dishes .

Truffled Egg Bruschetta


  • 1 Slice Italian batard

  • 2 Eggs

  • 1 Garlic clove

  • A generous pinch or two of truffle salt

  • 1/2 oz Parmigiano-Reggiano

  • Extra Virgin Olive Oil (EVOO)

  • White vinegar for poaching

  • Freshly ground black pepper


Bring a 2 quart pot of water to a boil.  Add 1 tablespoon of white vinegar.  Turn heat down to keep water a slow-boil.  Crack egg and gently drop into the water. Poach the eggs for 2 – 3 minutes until set, yolk should still be soft.

As the eggs are poaching, grill bread, rub with a peeled garlic clove and brush with extra virgin olive oil. Cut bread in half width-wise.

Remove the eggs from the water a slotted spoon.  Allow to drain and place one egg onto each half of the bread.  Generously sprinkle the eggs with truffle salt and ground black pepper.  Finish with a good shaving of Parmigiano-Reggiano and a healthy drizzle of extra virgin olive oil. Enjoy with a bottle of Gibbs 2014 Russian River Chardonnay. 

Gibbs 2014 Russian RIver Chardonnay

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