Vincenzo Gugliotta, Bella, Potenza
During my childhood, living on a farm with my parents and grandparents, I had to do chores after school. When those responsibilities were laid on a 7 to 8 year old, playing was outlawed and if it was pursed, the wooden spoon came into play. Sometimes, early in the morning my father would send me to the chicken coup to pick up the eggs and put together a simple breakfast. —Tony
(Yield: 4 servings)
6 cups water
4 teaspoons salt
4 eggs
2 tablespoons extra-virgin olive oil
6 green onions (diced, white and green parts)
1 loaf day-old Italian bread
1. In saucepan bring water and salt to boil. Crack and add eggs to water and cook for 3 minutes.
2.Meanwhile, warm oil in skillet over medium heat. Sauté onions for approx. 5 minutes and add to pot with eggs. Gently mix, cooking for another 3 minutes.
3.Add pieces of day-old bread filling to 4 bowls.
4.Add egg to each bowl on top of bread and pour in enough water/onion mixture to moisten bread without turning it into mush.
On those cold winter mornings, this will not only satisfy you, but warm you up.