Egg cooked at 150°F over Cream Cheese with Ponti Balsamic Vinegar of Modena Rich and Creamy

Egg cooked at 150°F over Cream Cheese with Ponti Balsamic Vinegar of Modena Rich and Creamy - Ponti

INGREDIENTS

4 eggs
8 oz Cream Cheese
6 oz heavy cream
1.5 oz Ponti Balsamic Vinegar of Modena Rich and Creamy
Egg cooked at 150°F over Cream Cheese with Ponti Balsamic Vinegar of Modena Rich and Creamy - Ponti

RECOMMENDED
PRODUCT

Egg cooked at 150°F over Cream Cheese with Ponti Balsamic Vinegar of Modena Rich and Creamy - Ponti

PREPARATION

For the cream: heat up the heavy cream and then remove from the heat and add in the Cream Cheese, salt and pepper.
In a steam oven cook the eggs at 150 degrees for 1 hour.
Once ready season the egg with a bit of salt and Ponti Balsamic Vinegar of Modena Rich and Creamy.

Rich in history too

The Balsamic Vinegar of Modena have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.

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