Have A Nice Egg

Eggs are wonderful(although they're loaded with cholesterol) They're used as binders in cakes and breads, along with being the basis of many interesting omelets and frittatas. Let's face it - who doesn't enjoy a good scrambled one smothered in bacon at their favorite diner?

Surprisingly enough they're the backbone of many Northern Italian dishes. My Piedmontese great grandparents brought over a wealth of good recipes that have been handed down to following generations. Everyone in my family loves the regional classic tomatoes and eggs. This is an easy dish to make and it just tastes so good. You won' t have to worry about leftovers because there won't be any.

Classic Tomatoes and Eggs. (Pomodore e Uovi)

6-7 plum tomatoes diced into one inch pieces

2-3 cloves of garlic

6 large eggs

Saute garlic and tomatoes in olive oil in a skillet for twenty minutes. While tomatoes are cooking lightly beat 6 large eggs , then add to the tomato mix. Cconstantly stir until eggs are cooked for about five to ten minutes. Season with salt and pepper. Serve with loaf of Italian or French bread.


The Piedmontese are also famous for their egg rich bread crumb soup or panne pesto (translated ground breadcrumbs) This has sustained me during my annual bout with viruses and colds since I could eat by myself. It's such a dense, nutritious soup not to mention the best tasting in the world.

Panne pesto or Pompiest (dialect)

Approximately one quart broth (you ca n use chicken beef or vegetable)

Bring to a slow boil over a low flame. Now add a cup of bread crumbs and add two beaten eggs. Left over pompiest can be refrigerated or even frozen for later meals.

These are my favorite egg recipes. Feel free to send yours. As a devoted foodie I would love to try them! LR