T’s truffle-oil funky mushrooms last night reminded me of my preferred truffle oil vehicle, toad-in-a-hole and English-style baked beans, mild and sweet. I first ate it as an appetizer at Emmy’s Spaghetti Shack. Two days later it had entered my breakfast list permanently.
1 Can Navy Beans
2 tsp. molasses
2 Tbsp brown sugar
2 Tbsp ketchup
1 tsp Dijon mustard
Combine in a saucepan, simmer 15-20 minutes.
1 thick slice crusty white bread (I used Acme’s Sour Batard)
1 tasty egg
2 tsp butter
Remove most of the soft middle from the slice of bread. Place it in a frying pan of sizzling butter, and carefully crack the egg into the middle. Cook til the white is visibly whitened, and the edges toasty and flop, cooking the yellow to your desired egg state.
Serve the beans and toad drizzled with truffle oil.