I made my way to Paris feeling a bit broken and exhausted. Lately, I’d been feeling as though I were running from place to place, but never going exactly where I wanted to be. I needed a few days to reconnect with myself, go at my own pace, and let life just happen, instead of trying to orchestrate every minute.
In just a couple of hours, I’ll make my way back to New York City feeling stronger than I’ve felt in a long time. My heart is not carrying a weight of worry; it is full of peace, and love. My mind feels rested, and I’m making a promise to remind myself that “it’s just a bad day, not a bad life” when things aren’t going exactly as I wish. This latter part will most definitely be a challenge, but I will try my best.
Physically, I feel incredible. Waking up in the wee hours of the morning, and being able to run along the Seine for four days is a gift I’m thankful for beyond words. I’m coming to peace with the fact that my runs will not always be what they used to, or I want them to be. I will find a way to make them work, though, and make them a priority. I feel too good to let this momentum slip away.
Before I board the plane, I wanted to share a sandwich I’ve been making here the last few days that’s become a fast favorite. My appetite hasn’t being very hearty in size, and in a way, this sandwich has become comfort food for me. The bread from Poilane, and butter flecked with thick bits of salt are a symbol of a city I so love. The proscuitto di Parma is a nod to my Italian roots. The egg is in there for an extra boost of protein, but the yolk also serves as a decadent dressing of sorts as you bite into it, and it drizzles all over the rest of the tartine—what they call an open-faced sandwich like this in French.
Prosciutto & Fried Egg Tartine
1 slice of good quality country bread
2 to three slices of thinly sliced prosciutto di Parma
Fleur de sel and freshly ground black pepper, to taste
Heat a small skillet over a low flame. Add a pat of butter. Once the butter is melted, crack the egg into the pan. Cook the egg over a low flame, until the white sets, becomes opaque, and the edges are lightly browned and crisp, 3 to 4 minutes.
Meanwhile, slather the bread with a pat of butter. Arrange the slices of prosciutto on top. When the egg is ready, slide it on top of the prosciutto. Season with salt and pepper. Serve immediately.