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VALENTINE’S BREAKFAST
(SERVES 2)
FOR THE EGGS
4 Organic Brown Eggs
4 Slices Of Bread & Cie Sourdough
4 Slices San Daniele Prosciutto
¼ Cup Parmiggiano Reggiano
¼ Cup Heavy Cream
FOR THE PARFAIT
1 Cup Coconut Granola (available for wholesale at the museum cafe)
1 Cup Low Fat Vanilla Yogurt
1 Cup Seasonal Berries
FOR THE CHOCOLATE MILK
1 Cup Low Fat Milk
2 Tbsp Dark Chocolate Sauce
Whipped Cream
Pistachio Dust (Crush some toasted pistachios in the food processor)
COOKING METHOD FOR THE EGGS:
Brush a saute pan with some olive oil. Crack the eggs and cook them to over easy.
With a heart shaped cookie cutter, cut the sourdough bread.
Rest the over easy eggs over a cutting board. Then, with the cookie cutter, shape the eggs with the yolk right in the middle.
Lay one slice of prosciutto over the bread and add the eggs on top.
Combine parmiggiano and heavy cream in a small skillet at low heat and stir until creamy.
Spoon creamy sauce right over the eggs. Season to taste with fresh pepper and salt.
For the parfait and the chocolate milk, use your cooking skills!
ENJOY!!
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