Servings: two to four.
Try serving the eggs on top of sautéed spinach or lay a slice of prosciutto over them. For a more elegant presentation, divide the eggs and sauce into four small gratin dishes before-broiling.
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This is quick and easy with minimal prep work. And uses ingredients that are usually in the pantry or fridge. It seems to be missing something though. Not sure what but next time I will try to punch it up a bit.
This is a great recipe. Its easy to make on a cold winter weeknight, it uses ingredients that we always have on hand, and it always comes out good. My husband and I have made it 3 times in the last 2 months. Its not high brow cuisine, more like comfort food. We have it with rustic-bread toast dressed with olive oil. Nice.
Really good. I made this alongside the Chopped Greek Salad with Garlic Croutons for the site and it was a nice and flavorful meal. I didn't broil my eggs. I had the oven on already, so I just popped them into the oven for 1 minute and they were done.
Very straight forward recipe- good but nothing special.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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