Eggs Provencal with CDO Holiday Ham


4 cups water
¼ cup distilled white vinegar  
2 tsps. extra-virgin olive oil  
1 shallot, minced  
1 clove garlic, minced  
1 cup CDO Holiday Ham, diced  
2 pcs. medium zucchini, diced  
12 ounces plum tomatoes, (about 3-4 pcs.), diced  
3 tbsps. fresh basil leaves, thinly sliced 
1 tbsp. balsamic vinegar  
½ teaspoon salt  
freshly ground pepper to taste  
8 large eggs  
4 baguette* slices, toasted  
2 tbsps. parmesan cheese, freshly grated    


1. Heat water in a saucepot. Add white vinegar and bring to a boil.
2. Meanwhile, heat some olive oil in a large nonstick skillet over medium-high heat. Add the shallots and garlic then toss in the CDO Holiday Ham. 
3. Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes. Remove from the heat; stir in 1 tablespoon basil leaves, balsamic vinegar, salt and pepper.  
4. Reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.  
5. To serve, top each baguette half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil leaves.    

*Substitute for Baguette: any crusty bread found such as French bread in specialty bakeshops.