I’m on a ch..chi..chia kick these days!

The morning sliminess seems to be satisfying some sort of need, particularly when coupled with the hearty deliciousness of farm fresh eggs.

It sounds pretty strange, I know.

Yet, strange texture and flavor combinations are the name of the game when it comes to my life.


Firm chia patties, topped with just slightly firmed poached eggs, and then drizzled with the succulent and satisfying flavor and intensity of oil creates something above and beyond delightful for breakfast, indeed. And, then to jazz it up a bit, and get the gourmet going, a touch of sweet orange and vanilla white balsamic, vanilla salt, and fresh rosemary creates an out of this world breakfast delight.

Poached Eggs and Chia Patties

1 Tbs. chia seeds
1 Tbs. unsweetened vanilla almond milk
1 tsp. Cara Cara Orange and Vanilla White Balsamic Vinegar

2-3 pastured eggs, poached
vanilla salt and fresh ground pepper
Sorrento Orange Olive Oil
2 tsp. fresh rosemary, minced

Combine the chia seeds and almond milk, along with the vinegar. Transfer to two muffin tin cups or similar size molds. Refrigerate overnight, or at least 2 hours, to allow the chia to “set” into patties.

Once set, top the patties with poached eggs, salt and pepper, and drizzle with oil. Sprinkle the fresh rosemary atop.



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