Soft Eggs with Vegetables and Goat Cheese

SERVES 4

I consider this a very elegant and gourmet way to eat an egg—it’s fragile and beautiful, very seductive. When I entertain friends at home, I add a spoonful of good caviar. For my husband, I cook the eggs longer and then I sprinkle them with some bread crumbs and a little cheese.

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1 teaspoon white vinegar

4 large organic eggs

1 small white onion, diced into ½-inch pieces

¼ cup extra virgin olive oil

1 small red pepper, diced into ½-inch pieces

⅔ cup pear, peeled, cored, and diced in ½-inch pieces

½ cup crumbled soft goat cheese

1 tablespoon chopped parsley

Salt

Black pepper

In a small pot, heat 1 quart of water and the vinegar to 160°F. Carefully lower the eggs into the pot. Cook them for 15 minutes, turning every 3 minutes. Place the eggs in an ice bath to cool for 2 minutes. Carefully peel the eggs.

Sauté the onion in the olive oil over medium heat for 10 minutes. Add the red pepper and continue to cook for 4 more minutes. Add the pear and cook another 2 minutes.

To serve, divide the vegetables among shallow bowls. Place an egg in the middle and sprinkle the crumbled cheese and chopped parsley on top. Season with salt and pepper.