Failed Truffled Egg Toast

I tried to recreate the delicious truffled egg toast I had at 'inoteca last night, but it just came out horribly.

The recipe I found on chowhound said to use a 1-inch thick slice of bread. Since my bread was already sliced (and sliced too thickly), I decided to just use a normal slice of bread instead of combining two slices. Plus, I'd just gotten back from watching Shrek 2 (very cute you should see it) and I just didn't think eating that much bread was such a good idea at 11:00 pm at night. The bread I had purchased last weekend from one of those charming Chinese bakeries. I love Chinese bread, its so nice and fluffy.

I toasted the bread then I made a little groove in the slice and spooned an egg yolk into the groove. (The egg whites I put into the freezer, as recommended by Nigella Lawson.)

I grated a lot of parmesan cheese and sprinkled it over the egg and toast. Then I stuck the bread into broiler for five minutes. When I checked on it again, the cheese didn't look melted. So I left it in the broiler.

Ten minutes later, I just decided to take the bread out, and it was hard as a rock! Truffled egg croutons anyone?

Oh well, I sprinkled some white truffle oil (well actually it was olive oil with white truffle flavoring-- the real stuff cost 5x more. Maybe I should take the plunge since the white truffle oil smells sooo good? You should try the mushroom ravioli in truffle sauce at Cafe Mozart (W. 70th St @ Broadway) - its delicious!) over the top of the bread. Lingered in the wondrous aroma and crunched on the croutons. Since I'd broiled the egg so long, the yolk had set. No yummy runny yolks for me! Oh well.