Sicilian-styled Coddled Eggs
(Like they never made in the Old Country)
Ok- this little baby is one of my signature dishes- so pay attention and prepare your taste buds for a trip to Sicily.
The idea for these breakfast eggs came from something my mother used to make when I was growing up. Basically, she used to prepare, what I suppose can only be described as a "Savoury French-Toast". But rather than dipping a couple of thick slices of stale bread into milk or cream to soften them up, then into egg... and frying them in a pan and sprinkling them with sugar and cinnamon, she would press mint and sun-dried tomato paste into the bread and fry it in an egg batter. This may sound strange to you- but trust me- the combination of egg, mint and sun-dried tomatoes is incredible, aromatic and flavorful in the extreme. And very typically Sicilian.
I wanted to create an alternative to scrambled eggs originally. Everyone loves scrambled eggs and bacon- but I wanted to do something less greasy, less ordinary, a lot more tasty and way more... cool.
So this was my idea...
I mixed together in a bowl the following ingredients:
Seal the coddler and set it in a saucepan of boiling water- they only need to be covered 3/4 of the way up. Now the length of time you cook them for is a matter of taste. How do you like your breakfast eggs? A little runny in the middle? Creamy? Firm? Hard-boiled? It's of course up to you- but a time of 10-15 minutes is my preference for this particular dish... after which time you will be rewarded with something a little like this:
If you're reading this- you're one of the family. And we take care of each other. You do what I tell you to do and you won't go far wrong.
Ok- now mangia!