Mediterranean Poached Egg


Breakfast is my favorite meal to make. You can use the simplest ingredients (ex. bread, eggs, oats) and make a million different things. I guess you can do this with any meal, but for me breakfast is full of infinite possibilities. By the time dinner rolls around I am sometimes too tired to be creative. Lunch can be hectic - smack dab in the middle of your day. Breakfast is a start for both you day and your metabolism. What you eat for breakfast can determine not only your mood, but it kick starts your metabolism and determines how food is going to process throughout your body for the rest of the day. So instead of slugging through the first couple of hours every morning, get up, take the time, and start your day off right!

Mediterranean Poached Egg


1 egg
1 slice italian bread
1/2 avocado
2 slices tomato
1 slice mozzarella
balsamic glaze

Start by boiling a small pot of water to poach the egg in. While waiting for the water to boil slice the avocado, tomato, mozzarella and bread. I used Italian bring from a local Rhode Island bakery, Seven Stars Bakery. I toasted a one inch slice. Once the water is boiling, crack an egg in a bowl and gently pour into the boiling water. Turn off the stove and cover the pot. Let it sit for five minutes without peeking or touching it. During the five minutes, place your toast, mozzarella, tomato and avocado on a plate. Once the egg is done, gently place it on top. Garnish with basil and a balsamic glaze.

You can buy the balsamic glaze in the grocery store or you can make it by letting balsamic vinegar reduce in a skillet on a medium low heat. Keep it at a simmer and constantly stirring it. When it starts getting thick and has reduced to about half the volume it is done. Store any excess glaze in the refrigerator and save for countless other dishes! Enjoy.