Saturday, July 12, 2014

Poached Eggs for Lunch


Here's comfort food at its best and simplest. This recipe takes minutes to prepare and less than  one half hour to complete. This is a Sicilian recipe my mother made usually during the fall months yet delicious all year round.
4     jumbo eggs
1          medium size potatoes, cubed
2     cups water
salt  & pepper to taste
chopped fresh parsley
1     chicken bullion
2           tbs. olive oil

In medium size saucepan boil the two cups of water, add bullion,  salt &  potatoes.  Cook till  potatoes are tender. Break eggs one at a time into a cup.  Then, add them to boiling water.  Just  before you are ready to serve, add parsley and olive oil.  Most sicilian dishes are simple, but they are healthy and usually light. This particular soup has its starch and protein; it also helps the digestive system with the addition of chopped parsley. Believe me when I tell you it is going to become one of your favorite comfort foods. My mother served this soup with homemade bread, so you can well imagine the aroma we were greated with on fall days!!

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