I’ve developed quite an affinity for truffle oil these days, and have been sneaking it into every recipe I can muster. Truffle macaroni and cheese and truffle bur rata have become pretty regular dinner fare, but his morning, we started “Sunday fun-day” with truffle french toast and left over filet mignon. Delish.

Truffle French Toast
(I don’t typically measure much, so these are all approximate. Blame my mom and grandma for teaching me about pinches and handfuls instead of teaspoons and cups!)

Whisk the following in a shallow bowl:
2 eggs
1 cup milk and 1/2 cup half and half
1 t vanilla
1 t truffle oil
1 t cinnamon
Pinch of salt

Dip bread until completely saturated, then pan fry until browned on both sides. (I used a baguette, so my French toast was in small, 2-bite pieces.)

I plated it over strawberry jam, and topped it with powdered sugar and syrup.

Of course, I had to get weird and layer it up— this plate’s mine. 🙂