an abundance of eggs

Did you just yawn? Another egg recipe. I know – it’s not the mark of an epicure. But that’s not why you like me. Besides, earth shattering recipes are probably not drawing the masses to this blog anyway. The masses come for other reasons.

The egg is so under appreciated by the wealthy. I can say this because I’ve never seen an egg on one of their menus. It’s all foie grois and jamon iberica and local lamb shanks and whatnot. They don’t know what they’re missing. The egg is one of the few foods I could eat multiple times a week and still crave on my long drives home. They’re traditionally served for breakfast, but give ’em to me for dinner and I’ll be a happy woman. Oh, and there are so many ways to cook them. Are you a scrambler? I suggest poaching, or if that’s a leap, try a gentle fry.

Here’s a little lovely I made for breakfast on the 4th. Nothing says “independence” like an open face egg sandwich at 10am on a Wednesday.

Open Face Egg Sandwich

Ingredients

-a poached egg*

-2 slices of proscuitto

-a few pieces of lettuce (from your garden!)

-olive oil

-salt and pepper

-1 slices of artisan-style (good, crusty) wheat bread

-1 clove of garlic

1) Brush the bread with 2 tsp of olive oil. Rub the garlic on the bread to give it a light flavoring.

2) Toast bread in a 350 oven

3) Top with cold proscuitto, poached egg, salt and pepper to taste, and a bit of basil

4) Eat on your front porch

*To poach an egg: Bring water and a splash of vinegar to boil in a small pot. Once it’s boiling, reduce to a simmer (low setting). Crack an egg into a small dessert cup or a measuring cup. Slowly dip the cup into the simmering water – try to turn it over as if you’re gently flipping the egg around itself. Let it cook for 3-4 minutes, or until the whites are no longer runny. Set on a plate lined with a paper towel to get rid of excess water before serving/adding it to your dish.

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