Egg Breakfast
Serves 4
(unsliced)
8 eggs
2 apples
2 oz. Gorgonzola cheese
2 oz. candied pecans or
walnuts
4 sprigs flat leaf parsley
(chopped)
Slice bread into 1" thick
pieces. Hollow out the
bread (without breaking
through the bottom).
Place bread slices in 400
degree oven until lightly
toasted. Crack two eggs
into the center of each
slice of bread. Season
lightly with salt and
pepper; return to oven.
Eggs will cook in approxi-
mately seven minutes.
While eggs cook, cut the
apple into 1/4" slices;
place in mixing bowl. Add
Gorgonzola and candied
nuts. Place finished eggs in
center of plate and spoon
apple-blue cheese mixture
alongside. Garnish with
chopped parsley. Serve.
Note: apples will oxidize,
so do not cut ahead.