Poached eggs on country bread with pecorino Toscano (Crostone di pane "all'occhio di bue") from Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes and Traditions (page 64) by Joan Tucci and Gianni Scappin and Mimi Shanley Taft

  • white truffle oil
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  • fresh herbs
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Asiago cheese, Fontina cheese, Emmenthaler cheese, or extra-sharp cheddar cheese for pecorino Toscano cheese; extra virgin olive oil for white truffle oil; and cider vinegar for distilled white vinegar. See recipe for herb suggestions.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Asiago cheese, Fontina cheese, Emmenthaler cheese, or extra-sharp cheddar cheese for pecorino Toscano cheese; extra virgin olive oil for white truffle oil; and cider vinegar for distilled white vinegar. See recipe for herb suggestions.

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