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.

Battere leggermente con una forchetta due uova per persona con un pizzico di sale e pepe.

Scaldare sul fuoco 1 cucchiaio di olio in una teglia da forno per pizza, versare le uova e farle scorrere su tutta la superficie (si creerà un foglio sottilissimo).

Lasciare rapprendere a fuoco lento, con una spatola staccare i bordi e rovesciare su un tagliere: arrotolare subito. Servire o utilizzare secondo necessità

Beat 2 eggs, a pinch of salt per serving. Heat 1 tbs of oil in a baking tin (the pizza tini s perfect), add the eggs mixture, make it spread throught the tin. I twill become a thin film. Let harden, low heat. With a spatula cut the borders and move to a board, roll imemdiately. Serve or use for your favorite recipe.

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.

In a non.sticky pan heat 1 tbs of vegetable oil. Crack in the egg as gently as possible into a round pastry cutter. Keep the heat medium-low otherwise the oil will start spurting.

When the white is set but the yolk wtill soft, remove the pastry cutter (use a knife to cut the borders), drain off the oil on a cloth (or a paper towel) and serve.

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.

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.

Scotch Eggs

6 eggs

250 g pork sausage meat

pepper

150 g breadcrumbs

2 tablespoons all purpose flour

if you like:

2 tablespoons chopped onion

Bring some water to a boil. Put 4 eggs into it and cook for 7 minutes. Retain from water and put in a bowl filled with cold water.

Meanwhile, mix well the pork sausage meat with 1 egg and 2 tablespoons of breadcrumbs (add here the onion if you like).

Peel the 4 eggs. Divide the sausage meat mixture into 4 parts and wrap each egg with one portion of this cover the whole egg maintaining the shape of the egg itself. (if you dip your hands with water it will be easier).

Now put the eggs in the flour, afterward in the remainin egg (slightly beat) and finally coat it with breadcrums. Fry in hot peanut oil for 7/8 minutes until golden.

Serve hot.