American Madness

Intelligent Criticism in the Service of a Better Nation

Recipe: Steak and Truffle Poached Egg

Posted by Matt Cipriano | 3 Comments

egg pornYes, I have been MIA recently, I apologize about that, but when you are working extra long hours the last thing you want to do when you get home is sit down in front of a computer and bang out a post. I am hoping things calm down a bit here in the coming weeks so I can get back to my usual posting.

In the meantime, I’ve got a quick and simple recipe for folks to give a whirl. It’s just a little something I whipped up last night as a little snack, and that doesn’t take more then 10 minutes to make (even with the prep work). It was pretty delicious. You could also make this for breakfast or as an appetizer. There is an aspect or two that may sound a little difficult, but I assure you it is easy as pie.


  • 1 egg
  • Small piece of steak (I used a bit less then a 1/4lb skirt steak. It cooks up pretty fast and is a nice size cut)
  • Truffle oil (I think mine is technically truffle infused olive oil)
  • Salt
  • Pepper
  • Piece of French Bread (I used a frozen French Roll from Whole Foods)
  • 1/2 Tbsp butter (divided)
  • Directions

    Start by putting a pot of water up for the egg, you want it to reach a point that is just barely a simmer.

    Pop your bread in your toaster (or oven if using the French roll).

    Next you are going to take the egg and create a little plastic wrap pouch for it (the 4th method on this page details it out), before sealing the bag drop in a couple of tiny droplets of the truffle oil (I used about 7 droplets not much bigger then the head of a pin). Now you can seal the bag up.

    I chose to give my steak a quick fry, but you can prepare it anyway you really like. Here was my method: I melted about a 1/4 Tbsp butter in a frying pan and dropped the unseasoned steak down.

    Next I added the egg bag to the barely simmering water and flipped the steak. After about 3 minutes I had a done piece of toast (which I added the remaining butter to), a poached egg (which gets unbagged) and a piece of steak which I seasoned with a little salt and some fresh coarse ground black pepper.

    In eating it I recommend running the steak through the egg yolk. The pepper on the steak really complements and highlights the subtle truffle flavoring in the egg and, really, there is nothing better then slathering it all on to a piece of warm buttered French bread.

    Sorry I didn’t think to take a picture of it, but I imagine this isn’t going to be the last time I have had it. When I whip it up again (most likely this weekend) I will try and remember to snap a shot or two

    * Above image and more egg porn at


    3 Responses to “Recipe: Steak and Truffle Poached Egg”

    1. Matt Cipriano
      April 25th, 2008 @

      Oh, and as a bonus, since the egg is in a bag the pot you use to boil the water just needs a quick rinsing when you’re done with it

    2. Aaron
      April 28th, 2008 @


      You are a Pro. Hot recipe. Two questions…

      1. Do I need to beware certain types of plastic wrap that are not microwave safe (i.e. will melt in boiling water) or are all major brands pretty much ok?

      2. Where do I pick up some tasty Truffle Oil? Any suggestions on which kind to get?

      Thanks Hoss,

    3. Matt Cipriano
      April 28th, 2008 @

      Mr Aason-

      1. Pretty much all major brands are cool. I think the one I have at home is a pretty budget brand, being it hasn’t melted intot he egg yet I kind of figure most brands are okay and don’t worry too much (but if it is safe for the microwave it is a good bet that it withstand boiling water).

      2. I picked up my bottle of truffle oil at Whole Foods and used black truffle infused olive oil (which is pretty common). At $9.99 for a tiny bottle it seemed pretty pricey, but you learn that a little bit goes a long way (I haven’t used more then a teaspoons worth in any of my recipes that call for truffle oil).

      Hope that helps and let me know how it turns out

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