Roger vergé's fried eggs with wine vinegar
Alcoholic beverages
It might not sound as welcome at 9am as butter or maple, but a measured shot of vinegar is surprisingly perfect at breakfast (just think about hot sauce -- we don't reach for it because it's like ketchup, but because it's like vinegar.) The richness of egg yolk is tempered and shined up best by sitting next to a tart, cleansing foe -- the balance of soft and sharp acting like a good vinaigrette. Adapted slightly from <strong><a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=cuisine+of+the+sun+roger+verge&rh=i%3Aaps%2Ck%3Acuisine+of+the+sun+roger+verge?tag=food52-20">Roger Vergé's Cuisine of the Sun</a></strong> (Macmillan, 1979)
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