Truffled Toast with Radicchio and Egg

Ingredients

• 0.3 teaspoon pepper black
• 1 inch bread country-style cut in half crosswise
• 4 teaspoons butter 
• 4 large eggs 
• 5 oz fontina italian thinly sliced
• 2 tablespoons olive oil 
• 1 lb radicchio thinly cored coarsely chopped (preferably di Treviso)
• 0.5 teaspoon salt 
• 1 teaspoon vinegar white

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler.
2. Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes.
3. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
4. Fill skillet with 1 1/4 inches cold water.
5. Add vinegar and bring to a simmer.
6. Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
7. Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
8. Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.