16th
Buon giorno Principessa: Milanese Eggs
Breakfast is hugely important because it is the one time of day where pigging out is acceptable, nay, necessary. Tired of the old omelet gimmick (last night’s leftovers = dubious omelet), I did a google search for new breakfast ideas and found Milanese Eggs. You’ll have to excuse my very American cabinet substitutes because a proper Italian would never accept Oscar Meyer ham masquerading itself as prosciutto. For Milanese eggs you will need:
5-10 asparagus spears (snap at the point where the stem breaks)
1 egg
salt & pepper
proscuitto (if you’re lucky)
Parmesan or pecorino cheese
Slice the deli ham into thin strips to cook with the asparagus. One tablespoon of olive oil in the pan on medium heat, drop in the asparagus spears, ham and cover with lid.
What helps veggies not stick to the pan? A few tablespoons of water.
Poaching an egg is very easy, but if you’re an instructional moron like me, you’ll need to watch this video and repeat “swirl, drop”:
Once the asparagus has become appropriately tender, salt and pepper to taste. Top with gently poached egg. Let the gooey yolk drip all ovahhh, and sneer like Billy Idol at salmonella.
Runny eggs are for people with balls.
