Sourdough bread is spread with umami-rich mushroom and summer truffle sauce and dipped in a parmesan egg mixture. Frying in plenty of salted butter gives a beautiful caramelised crust.
Ingredients for truffled pain perdu sandwich Serves: 2
- 4 slices of stale bread (we used sourdough), thinly sliced
- Approx. 20g unsalted butter
- 3-4 tbsp Taste of Truffle With Mushrooms & Almonds
- 3 medium eggs
- 200ml whole milk
- 30g parmesan, very finely grated
- Salt and pepper
- 50g grated gruyere, optional
- Approx. 30g unsalted butter, for frying
- A few sprigs of thyme
Method for truffled pain perdu sandwich
- Spread the thinly sliced bread with butter. Spread two of the slices with the truffle paste and 25g grated gruyere (if using), top with the remaining bread slices to make two sandwiches. Press down firmly.
- In a shallow dish, whisk the eggs, milk, parmesan, salt and pepper together.
- Soak the sandwiches in the egg mixture for about 5 minutes, turning them halfway, or until all the egg has been absorbed all the way through.
- The parmesan will not sink into the bread fully, so spread any remaining mixture over the top – it will form a delicious cheesy crust.
- Melt a generous knob of butter in a non-stick frying pan and fry the soaked truffle sandwiches over a low-medium heat for a couple of minutes each side with sprigs of thyme, or until golden and slightly caramelised. Be careful not to burn it – the parmesan can catch very easily if left unsupervised.