May 10, 2013 by Johanna Burani
My husband, Sergio, grew up in post-World War II war-torn northern Italy. Food was not plentiful but fresh eggs were always available for consumption, though not in excess. His family, like most other families in the neighborhood, owned 1 or 2 hens that they could always rely on for an evening’s meal. Sergio ate this at least once a week back then. He loves to make this recipe – for the good taste and for the good memories.
- 1 teaspoon butter
- 2 eggs
- ⅛ teaspoon each salt, dried thyme and basil
- Melt the butter in a small (5½ “/14 cm) cast iron frying pan over a low flame.
- Crack the eggs into the pan one at a time, piercing the yolks with a fork.
- Shake the salt and sprinkle the herbs over the eggs.
- Cook slowly, uncovered, for approximately 8 minutes or to preferred consistency. Serve immediately.