Chefs Gayle Pirie and John Clark are the dynamic duo behind Foreign Cinema—a mainstay on the turbulent and super competitive San Francisco restaurant scene. Since opening in 1999, they've attracted a loyal and devoted following that's kept them strong through the dot com bust and the current financial situation. Maybe it's because they screen foreign and independent films ("Chinatown" is currently playing and "La Cage Aux Folles" is up next month) on their outdoor patio or maybe it's simply because of recipes like this one, which is their most popular brunch dish. It's just one of my favorite recipes (you've also got to try their Eggs with Gruyere, Mustard and Champagne!) in their cookbook, Country Egg, City Egg. Balsamic Fried Eggs Serves 2 2 tablespoons good-quality extra virgin olive oil 2 eggs 1 1/2 tablespoons aged balsamic vinegar Spicy lettuce (red mustard greens, watercress, or arugula), for garnish 1.) In a nonstick or seasoned egg pan, heat the olive oil over medium heat. 2.) When the oil is hot but not quite at the smoking point, crack open the eggs into the pan and cook for about 25 seconds, keeping the heat medium. 3.) As they puff up, baste the top of the yolks with the hot oil to help them cook. 4.) After the eggs set, slide them onto a warm plate. Pour off any excess oil. 5.) Add the balsamic vinegar to the pan, and let it sizzle and reduce slightly for a moment or two. 6.) Drizzle the vinegar over the eggs and drop a small handful of spicy garden lettuce on top. Serve with toasted bread and sauteed porcini mushrooms.

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