|1 pound||Radicchio, cored and coarsely chopped'|
|½ teaspoon ||Salt|
|¼ teaspoon||Black pepper|
|2 tablespoons||Olive oil|
|1 teaspoon||Distilled white vinegar|
|4 slices||Rustic bread, 1/4" thick|
|4 teaspoons||Fabrique D�lices truffle butter|
|4 thin slices||Fontina cheese|
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.