Ingredients

• 1 lb. radicchio (preferably di Treviso), cored and coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon distilled white vinegar
• 4 large eggs
• 4 (1/4-inch-thick) slices country-style bread, cut in half crosswise
• 4 teaspoons truffle butter
• 5 oz. thinly sliced Italian Fontina

Instructions

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. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
3. Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
4. 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.
5. 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.
6. Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.