Winter in France

This is a satisfyingly lovely way to start a Saturday morning.  A little rich, yet light.  Seriously, is there anything more luxurious than a crisp Bosc pear with soft bleu cheese?!  For this, I bought a little smoked bleu and let it come to room temperature.  You can always tear into a fresh baguette and smear on butter to complete the meal with true French flair.

Brew some strong coffee, put on sounds from the French countryside and set the mood for a fabulous day.

Makes breakfast for 2:

2 large eggs (preferably organic)
1 Bosc pear (washed and sliced)
2 tablespoons bleu cheese
1/2 teaspoon Herbs de Provence (divided)
salt/freshly cracked pepper to taste
cooking spray

Slice the pear and divide onto two plates.  Using a large non-stick pan, warm on medium-high heat and spray with cooking spray.  Crack each egg directly into the pan, careful to keep them separate; gently run a knife into the yoke to break slightly.  Season each egg with 1/4 t.spoon Herbs de Provence, salt & pepper, then cover with a large lid to steam, about 2 minutes or once yoke has reached desired consistency.  Remove eggs and place on each plate.  Sprinkle bleu cheese over eggs and pear.  Enjoy!

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