So, chickens happened. About a year ago Tom and I decided we wanted to be chicken owners. Tom researched coops, I researched breeds and on Easter weekend the United States Postal Office delivered a parcel of day-old chicks.
Today, our flock of seven ladies (Brenda, Goldie, Henrietta, Rosie, Annabelle, Red, and Martha) keeps us in eggs all day long. They've formed a very friendly chicken club together and enjoy throwing a dance party every time someone lays an egg.
We’ve always been an “egg happy” family and I tend to be obnoxiously specific about how I like my eggs prepared. I recently watched Moonstruck for the millionth time, which means that I've been experimenting with "eggs in a basket". The oh so Italian-American scene in the kitchen where Rose is making breakfast for Loretta, and not-so-subtly dishing out a healthy helping of Catholic guilt always makes me want to make eggs and call my mother.
Eggs a la Moonstruck
Remember when the proverbial “they” said that eggs were bad for you? Nonna got so MAD. She refused to believe it. Recently, the powers that be changed their tune, and eggs were taken off the no-fly list. This is why I say it's always good to question authority.
2 TBLS extra virgin olive oil
2 eggs
2 slices of bread
1 fire-roasted pepper, sliced thin
1 garlic glove, sliced thin
salt and pepper to taste
Using a small biscuit cutter (I use the top of a small mason jar), cut a hole in the middle of each slice of bread.
Heat oil in a non-stick frying pan, add peppers and garlic and sauté for about two minutes. Push the peppers off to the side. Add the two slices of bread and toast on one side for about two minutes or until golden brown, flip and wait about another minute for the second side to begin to brown.
Crack your eggs into each hole. It's easier to crack each egg into a small bowl first and then pour into the hole. Cook for about two minutes until the whites begin to set. Salt and pepper the eggs.
Serve with peppers on top of each egg.
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