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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Uova Strapazzate con Pane Tostato
Breakfast
Italian
Vegetarian
Soft, creamy scrambled eggs made the Italian way — cooked low and slow with a knob of butter, served atop thick grilled bread rubbed with garlic and drizzled with olive oil.
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RECIPE
Uova Strapazzate con Pane Tostato
Soft, creamy scrambled eggs made the Italian way — cooked low and slow with a knob of butter, served atop thick grilled bread rubbed with garlic and drizzled with olive oil.
Prep5 mins
Cook10 mins
Total15 mins
Servings2
Breakfast
Italian
Vegetarian
Ingredients
- 4 eggs
- 20g butter
- 2 slices rustic Italian bread, thick-cut
- 1 clove garlic, halved
- Extra virgin olive oil
- Salt and black pepper
- Fresh chives, snipped
Preparation
1
Toast or grill the bread until golden. Rub with the cut garlic clove and drizzle with olive oil.
2
Crack eggs into a cold pan with butter. Place over low heat.
3
Stir slowly and continuously with a spatula, creating soft, creamy curds. Remove from heat while still slightly underdone — they'll continue cooking.
4
Season with salt and pepper. Spoon over the garlic bread.
5
Finish with snipped chives and a drizzle of olive oil.
Servings and Nutrition
Number of Servings in Uova Strapazzate con Pane Tostato2
Nutrition for 1 serving (2 eggs with toast)
360Calories (kcal)
20Protein (g)
26Carbs (g)
20Fat (g)
Protein 20.0g22%
Carbs 26.0g29%
Fat 20.0g49%