| 1 pound | Radicchio, cored and coarsely chopped' |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| 2 tablespoons | Olive oil |
| 1 teaspoon | Distilled white vinegar |
| 4 large | Eggs |
| 4 slices | Rustic bread, 1/4" thick |
| 4 teaspoons | Fabrique D�lices truffle butter |
| 4 thin slices | Fontina cheese |
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Preheat broiler.
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. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
Fill skillet with 1-1/4 inches cold water. Add vinegar and bring to a simmer.
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.
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.
Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.
Makes 4 servings.
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