Truffled Toast with Radicchio and Egg

Directions

1. 1.

   Preheat broiler.

2. 2.

   Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.

3. 3.

   Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.

4. 4.

   Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.

5. 5.

   Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.

6. 6.

   Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.