On a personal note…
This is renewal time for many of my paid subscribers. I just want to take this opportunity to thank you all for your support! This has been an amazing year, having the opportunity to write ( just about) every week, to share my stories, recipes, and travels. It is your validating support that encourages me and allows me to continue writing. For this, I can’t thank you enough!
I had a very lucky childhood. My elementary school, St. Ursula’s, was just across the street, so my sister and I got to come home each day for lunch.
My Mom was a great cook and had many lunch specialties in her repertoire. A number of these included the “incredible, edible egg”!
Everything from Frittatas to Eggs in Purgatory, to a Raggedy Ann Salad that featured a doll made out of vegetables and sported a hard-boiled egg for a head! (my sister Camille and I loved these! …especially the canned peach half that made up her body along with a curly lettuce skirt!)
Seriously though, I understand why my Mom often turned to eggs for an easy nutritious meal. I often do the same.
Recently, there were a few slices of crusty Italian bread that needed to be finished. I fried them in a pan with olive oil until golden on each side and placed them into buttered individual baking dishes. After cracking a few eggs onto the fried bread, I put them into a hot oven while working on the finishing touch… Anchovy Butter.*
*Melt a stick of butter until it begins to foam and add a few (or many, depending on your taste) anchovy fillets. Break these up with a wooden spoon until they “melt into the butter.
When the egg whites were opaque, I took them from the oven, drizzled them with the Anchovy Butter, and added a bunch of fresh herbs from my garden. Italians refer to this as Uova Affogate or drowned eggs!
Another favorite of mine is Eggs in Purgatory. You see this dish now in food magazines and on the internet, but back in the day, one only found this in an Italian kitchen. This dish is the easiest to make…
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