Food is an important part of a balanced diet. ~Fran Lebowitz
Xmas and New Year’s marathons are over. I looked up my blog today and couldn’t believe myself how long I’ve neglected it… I cannot say I wasn’t cooking – did a lot of that since the last post, but the time went by so quickly and although there are a number of newly tried dishes, the part of taking photos was bad… Another bullet point to my NY’s resolution – learn, cook and share more :).
Over the holidays I’ve spent some time preparing breakfast and one of new little revelations to me was the combination of soft egg with the balsamic vinegar reduction. This one can be made very easily, quickly and turns out very tasty!
* Black olive ciabatta buns
* A handful of arugula
* Cream cheese
* Balsamic vinegar
* Salt & fresh ground pepper
I sliced the ciabatta’s in half, drizzled with a bit of olive oil and toasted them in the oven for about 10 minutes (at 180 degrees).
In the meantime prepared the sunny side up eggs in the frying pan. A small hint for cooking the eggs properly – lower heat and cover the pan so the eggs whites cook properly and the yolk is still runny. When preparing eggs this way, I love to sprinkle some salt and pepper on the hot pan before cracking the eggs onto it.
The rest is fairly simple – get the buns out, spread the cream cheese on top, put a slice of tomato on each, a bit of rucolla and place the egg on top.
The balsamic vinegar reduction is the little treat that makes this super simple dish yummier. Preparing it may take about 15 minutes – one may want to start with it. Very easy and simple heat a little pot on the stove top, pour the balsamic vinegar, bring it to boil, reduce the heat and simmer until it is reduced by half and visibly thicker. I have found some of the suggestions to add a bit of sugar to it, but on the other hand – it already contains natural sweetness and once the vinegar is reduced, it comes out. Serve it on the side for dipping.