Tuesday, May 28, 2013

The Perfect Breakfast

I like eggs with a bit of jelly, so I put mine over an English muffin with wild grape jelly.  It’s a leftover pregnancy craving.  Shrug.

This is a beautiful and simple way to really taste this Sciabica olive oil.  It’s smooth and flavorful.  I can’t wait to marinate everything in it!

The Perfect Breakfast
by Allison Donel

1 egg

Pour oil in a small nonstick pan.  Heat until the oil begins to just barely make visible ripples.  Carefully place the egg into the oil (it’s easier to break the egg into a separate bowl, and then pour the egg into the hot pan).  Season with salt and pepper.  Use a spoon to gently bathe the egg with the oil.  I like a bit of runny yolk, but feel free to cook to your desired runniness.

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