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by Paula Butler

Balsamic Eggs w/ Parmesan Reggiano

Unity in a meal is not only key, but often easily achieved! Today, I wanted to have something a little different for my late lunch. I wasn’t quite ready for dinner, and something like scrambled eggs sounded depressing.

So I got creative.

I wanted poached eggs, Parmesan, and balsamic. I also wanted to use my grapefruit and lemons which I’d also been craving.

Here’s what you’ll need to serve two for the whole meal including cocktails...

Two Pieces buttered French Bread
Four Eggs (more if you’re likely to need an extra try on the poaching)
Parmesan Cheese Block (6-8 ounces) preferably Parmesan Reggiano unless you make it at home...than of course, this is the recipe for you!
1 tbsp. Balsamic Vinegar
1 tbsp. Extra Virgin Olive Oil
2 tsp. Standing Stone Farms Herbs de Provence
Enough Baby Spinach for two small salads
3/4 cup Quinoa
1 grapefruit
4 lemons
1 tsp.  kosher salt
1 tsp. freshly ground black pepper
1 tsp. cayenne
4 oz. Campari
1 btl. Seltzer

For Eggs
To poach eggs, bring two cups of water to boil in small saucepan. Add one tbsp Balsamic Vinegar. Bring to boil, then bring back down to medium-low.

Turn on oven to 375, and put in your slices of bread. I just put mine straight on the rack. The timing worked out for me to take them back out once I was finished with the eggs, they were warm and a little toasted.

I think it’s helpful to crack the egg into a small bowl—this makes it easier to lower the egg gently into the water, and helps if you’re likely to get in a shard or two of the egg shell.

Once you’re ready to drop in the egg, use a spoon to create a whirlpool in the water. Then carefully lower the egg into the center. Leave it for about two-three minutes for runny eggs, longer if you want them harder.

Once you’re ready, take it out carefully with a slotted spoon and lay on a paper towel. I covered mine with the lid from my Le Creuset, taking care not to accidentally smash my beautiful creation.

Then simply and cautiously place the eggs on the slices of bread, topping with Herbs de Provence and a smattering of Parmesan.

I juiced the four lemons and one grapefruit, split the juice in half, setting aside one portion for the cocktail. The other portion I combined with the olive oil, and a dash of salt, cayenne, and pepper. Toss your quinoa and spinach with your dressing, and serve! Super easy. Easily elaborated upon—toss in anything that sounds good to you!

2oz Campari (an alcoholic apéritif, obtained from the infusion of herbs and fruit in alcohol and water.)
1oz Juice (lemon and grapefruit)
Top with Seltzer

Pour ingredients over ice—no need to shake. I garnished with a lemon wheel and a sprig of thyme.

I had a ripe anjou pear and well...pear and cheese is always a yes for me so I added that to the plate and it really was the perfect compliment.

Bon Appetit!

Paula Butler


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