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Truffled Toast with Radicchio and Egg

['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']

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.

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