12-Year White balsamic ·
18-Year Traditional balsamic ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Tuscan Herb olive oil ·
Poached Eggs Parmesan
Poached Eggs Parmesan
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- Water
- 2 tsp Fustini's 12 Year White balsamic vinegar
- 6 eggs
- 6 tomato slices
- 6 parmesan cups
- cooked wild rice
- Fustini’s Tuscan Herb olive oil
- Fustini’s 18 Year Traditional balsamic vinegar
Directions
- 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.
- 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.
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