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A pair of tender poached eggs
settle into creamy Parmesan
polenta,
opposite.
Add a quick
saute of zucchini ribbons and
peppers and you have a meal.
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^ 4
IERBE 3 DEVILED EGG
BRUSCHE1 i A
s cook in their shells in
ring hot water until n,nh all
way through.
These are deviled eggs at their
easiest—no messy mashing and filling.
Yolks stay intact—and sunny yellow—
when sliced and layered over Dijon
mayo and toast. A dusting of paprika
hints at the classic side dish.
