This is NOT really Veggie-Vixen worthy, but it was so delicious I'm going to add it anyway for those of who (like myself) who don't always adhere strictly to the health regimen...because it was SO delicious!
-2 eggs
-2 tbsp minced or grated Parmagiano Reggiano
-2-3 slices of prosciutto
-1 organic buckwheat savory crepe
-1 pat butter
Take out 2 pans. Put a pat of butter in each and turn stove on medium heat for both. Make sure butter evenly coats (very thin layer) the bottom of both pans. In the first pan, crack the 2 eggs and let them cook sunny side up. In the second pan, place the buckwheat crepe flat. Then dice (or grate) the Parmagiano Reggiano, sprinkle it on the crepe and let it begin to melt. Next, lay the prosciutto on top of the cheese/crepe. By now, the eggs should be about done. Flip them out of their pan and on top of the cheese/prosciutto/crepe. Fold the sides of the round crepe in (all four) just enough so that it looks like a square with an opening revealing some of the innards in the center--Au Boulangerie! Leave cooking for about two minutes, sprinkle a pinch of salt and fresh ground black pepper, and serve.
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