Serves 4

Ready in 20 mins

200 ml fresh cream of milk

160 grams parmesan cheese grated

30 small asparagus

4 poached eggs

Recipe: Poached Eggs

Clean the asparagus as shown in pictures.

Boil the asparagus in hot salted water for a 8/10 minutes (keep the tip outside the water so they remain crunchy. Set aside and keep warm..

In a saucepan bring the cream (or the milk) to boil. Retain from fire and add the parmesan. Set aside.

Compose the plate: pour 2 tbs of sauce at the bottom of the plate, put the poached egg gently in the center and top with the asparagus. Serve.

Make 2 layers of plastic wrap, oil it well and put this oiled wrap into a small bowl. Crack the egg into it., close the plastic wrap and make a bag out of it. Tie it firmly (air out). Plunge them into hot boiling water and let simmer for 4 minutes (max 5 minutes!). Cut the bags and take the egg out carefully. Serve or use it fo ryour recipe. The resulti s amazing.

Bring water to boil in a casserole, add 2 tbs of vinegar.

Stir quickly to create a sort of whirlpool in the centre and break in the egg into the center.

Keep stirring for 1 minute.

Let cook for other 1 minute and a half minutes. No more than 2 minutes and a half in total.  Drain the egg with a slotted spoon. Serve.

Great for Asian soup and very hot soups.

Put the eggs in a tall container, pour on them hot boiling water (250 ml per egg). Let rest for 8 minutes. Pull them out and cover with cold water. Let rest for 1 minute. Break the bottom and pour the semi-liquid egg on top of the soup.

The queen of all egg recipes. Beat lightly 2 eggs per person, add a pinch of salt. Get ready with your topping (cheese or anything else you might like).

Heat 1 tbs of butter (butter not oil!), pour the egg mixture and tilt the pan in order to spread the egg. Still the center soft, top with your favourite ingredient.

Now roll the omelette: move the pan and let the omelette slightly slide a little at the edge, using a spatula fold one side into the center and then close it with the other side. Serve.

English Breakfast (for Two)

2 fette di pane carré / 2 slices of bread

2 uova / 2 eggs

8 fette di pancetta tesa affumicata / 8 slices bacon

Prepariamo un English Breakfast!

Con un coppapasta (o un bicchiere) tagliare un cerchio al centro del pane.

Let’s make an English Breakfast!

With a cookie cutter bug enough (or a simple glass), cut the center of the slice of bread as shown in the picture.

Saltare la pancetta in una padella per 3/4 minuti. Mettere da parte.

Fry the bacon in a pan for 3/4 minutes. Set aside.

Mettere le fette di pane nella padella. Versare lentamente un uovo intero nel buco, cuocere da entrambi i lati finché non sarà abbastanza rappreso. Impiattare con la pancetta e servire.

Put the slices of bread in the pan. Pour slowly an egg into the hole. Cook both side until it is hard enough. Put into the plate along with the bacon and serve.

Beat 2 eggs, a pinch of salt and pepper per serving. In a pan heat 1 tbs of butter, add the eggs, let it get hard and then with a wooden spoon break them. Repeat the action. Cook them at high heat. They will cook quickly and the result should be consisting in big chunks of eggs.

Beat 2 eggs, a pinch of salt and pepper per serving. In a pan heat 1 tbs of butter or oil, add the eggs then stir constantly with a whisk if possible.

Cook them at medium-low heat. It is better to spend a couple of minutes more to reach the perfect consistency (creamy). Add 2 tbs of milk or cream and serve.

4 uova / 4 eggs

40 gr parmigiano grattugiato / 40 gr grated parmesan cheese

2 porri / 2 leeks

Sale e pepe / salt and pepper

3 cucchiai d’olio d’oliva / 4 tbs olive oil

Pulire e tagliare a fettine i porri.

Clean and slice the leeks.

In una padella scaldare l’olio a fuoco basso e unire i porri.

In a pan heat the oil on low heat and add the leeks.

Cuocere per 10 minuti a fuoco medio-basso unendo 2 cucchiai d’acqua.

Smmer for 10 minutes at medium-low heat, and add 2 tbs of water.

Nel frattempo sbattere leggermente le uova con il parmigiano e un pizzico di sale.

Meanwhile beat lightly the eggs with the parmesan and a pinch of salt.

Quando i porri tendono a diventare traslucidi, unire le uova.

When leeks are translucid, add the eggs. 

Cuocere a fuoco medio-basso per altri 8/10 minuti. Mescolare frequentemente. Quando raggiungono una consistenza cremosa sono pronte. Pepare e servire.

Cook at medium-low heat and stir frequently. When the consistence is creamy they are ready. Serve with a pinch of ground pepper.

For soft-boiled eggs (whites set and yolks still soft), bring water to a boil in a casserole. When the water is boiling, using a spoon, lower the eggs into it. Let simmer for 3 or 4 minutes (according to the actual size of the eggs – small tor medium).

Put the into egg cups. Serve.