THE ART OF EATING AN EGG

 

BEL’OCCHIO   …   the beautiful eye

Eggs in blue bowl wm

 M.F.K. Fisher said “probably one of the most private things in the world is an egg before it is broken.”

A nest of eggs in a blue bowl becomes a thing of beauty.

Perfection in its simplicity.

Break the egg and it becomes a work of love.

Love dished up in eloquent, ethereal souffles  and cakes.

Love  with buttered toast soldiers dabbled into a soft boiled eggs.

Loved stirred and folded into golden omelet.

Eggs lavished with anchovies or caviar.

Eggs at midnight to send you off to dreamland.

Eggs gracing an early morning breakfast tray.

Day ends and you think tonight I want to eat something simple  and nourishing for body and soul,  that is when you want to make this pasta and egg dish.

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You start by boiling up a little linguine.  You saute some garlic, a few walnuts, breadcrumbs in fragrant olive oil.  Soft boil eggs.  Chop chives.  Toss it all with your linguine and top it with your perfect boiled eggs and goat cheese.  Heaven on a plate.  For the recipe for PASTA WITH WALNUTS, GARLIC , BREADCRUMBS AND EGGS click on the recipe and prepare a repast that is pure love.

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17 CommentsLeave a comment

  1. Only you could make writing about eggs reek of such elegance! Beautiful bowl of linguine too.

    • Elegant eggs … they are aren’t they Jo Nell. You can make a meal out of almost nothing as long as you have eggs. I Eggs turn left-overs into something special. My Mom would make bread-pudding from slightly stale bread. It was rich with cream, cinnamon and raisins. It was a childhood favorite. V.

  2. Sounds like soul food to me!!

    • When something you eat gives you sublime pleasure – yes it must be soul food. The very simplicity of it makes it even more special. Virginia

      • That is so true, Virginia, and there is so much simplicity in an egg!

      • In return for the glorious eggs I save choice bits of food as treats for the girls who provide the eggs. They love yogurt and fresh chopped fruit. V.

  3. A Humpty-Dumpty of a post, Virginia! I loved your words and photographs, of course. The egg IS elegant. Pinching from Julia Child, “The egg can be your best friend, if you just give it the right break!” That joke never gets old. I’m also thinking of Billy Wilder’s 1954 Sabrina film. The egg had several cameos: “One, two, three, crack. New egg. It’s all in the wrist!” Audrey Hepburn says to Humprey Bogart. Makes me weepy, just thinking about the romantic scene. (No spoilers here!) Thanks for your inspiring nod to the super star egg! T. (Jotting down your recipe!)

    • I adore that film. Can watch it over and over again. Doesn’t Hepburn make a souffle in the flick?? Of all foods in the world – egg is the magician, and must be treated with tender respect. I swoon over the perfect soft boiled egg. Perfect in that the egg was laid that morning. Perfect with the rich almost orange yolk, and the delicate white. Lar;s home-made white bread makes magnificent toast soldiers. Oh joy!!Miss T.

  4. My sweetie will love this! Thanks, Virginia! xo

    • Bon Appetit to you both, Resa. Making a pasta dish for two is cooking with love. Lar and I cook together. He acts as my sous chef – chopping ingredients – cleaning up as we prepare our meal – an regaling me with stories from his day of climbing. XX V.

      • Sounds like fun! XX

  5. Cannot wait to try this!

    • It is delish Gayle! I love that it is so easy and so good and pantry-ready ingredients. Virginia

    • You will be a happy Gayle in the kitchen with this simple but oh so delicious recipe. xx V.

  6. My mouth is watering, Virginia! :)

    • I make this salad to serve four – but it ends up serving two. I love the crunch of home made croutons and the smoky bacon… then the dressing just adds “the icing to the cake”.

      • Too, too good! :)


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