Which came first the chicken or the egg? In my opinion the egg comes first, a modest most versatile perfect food! There is a family story about my husband’s older brother’s wife, a girl from the Midwest. Like me she was quite overwhelmed by this Italian family however, we were both embraced with love and acceptance. She too spent a great deal of time observing our mother-in-law as she dominated the kitchen with her culinary expertise. One of the talents my mother-in-law possessed was to take leftovers and create an entirely new dish! Sometimes this dish included the incredible, edible egg. As time went on , as the story goes, whenever anything was left over Fern would say, “Just crack an egg over it!” Oddly enough that is not a bad idea, so many things can be recreated with an egg or two! There were many delicious dishes that had a new beginning with just an egg. Here is a great recipe I love from Giada DeLaurentiis with simple ingredients and of course an egg! My mother-in-law would approve.
1-2 slice of Italian bread chopped into small pieces
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes (optional)
2 tablespoons grated Parm cheese divided evenly
2 tablespoons EVOO
1/4 cup chopped parsley
1/4 teaspoon kosher salt
In a nonstick pan heat EVOO over medium heat. Add bread and toast until lightly browned. Remove from heat and place toasted crumbs in a bowl. Toss with half the cheese and all ingredients except parsley. Put to the side. When cool add parsley.
12 + stalks of cleaned asparagus
2 large eggs (preferably organic)
2 tablespoons EVOO
Wipe the pan clean place back on heat and add EVOO. Add asparagus and a pinch of salt. Cook for 5 to 7 minutes tossing with tongs as they brown and blister slightly. Remove from heat and divide between two plates.
Crack the eggs in the same pan over a medium low heat. Salt and pepper. Cook until perfectly done as sunny side up. I like to turn off the heat after the eggs set then cover for about 3 + minutes. Check often so they do not over cook. With a spatula remove the eggs and place on top of asparagus. Top each egg with the gremolata and remaining cheese. Absolutely wonderful!