Poached Eggs Parmesan

Directions

1. Place 2 inches of water in a large skillet and drizzle with Fustini's 12 year White balsamic vinegar. Bring to a slow simmer over low heat. Once simmering, crack the eggs into the water and fold the white over the yolk a few times. Poach until yolk is medium. Remove with a slotted spoon and dry with paper towels.
2. To serve, place some wild rice on the bottom of each service plate. Top with a slice of tomato and a parmesan cup. Place the poached egg into the cup and drizzle Fustini's Tuscan Herb oil and 18 Year balsamic over for garnish.