Week Eight Interlude - Breakfast with Tomatoes

Eggs Benedict

Small baguette
Baby spinach (chiffonade)
Basil flowers (or basil leaf chiffonade)
Fresh ripe tomatoes (Oregon Earlys are pictured)
Balsamic reduction

In a stout sauce pan, balsamic vinegar and honey (1 cup vinegar to 1/4 cup honey). Bring to a boil, then reduce to a simmer, while...

You slice the baguette into thin slices, four per plate. Bunch your spinach and chiffonade, and thinly slice your tomatoes. 

Check up on the balsamic vinegar, reduce heat if it's still foamy.  Stir a little. Dip a slice of bread in it to taste it.

Set up your plates with four slices of baguette, each with a slice of tomato. Then sprinkle out your spinach and basil. 

Poach the eggs, if you can.  I always try one and then move on to a steam baste, when I blob up my poaching. Gently drop egg into center of the four bread pieces and drizzle on the balsamic reduction. 

Glorious!