Eggs Prepared in the Valley Dosta

Name: Eggs Prepared in the Valley Dosta
Cuisine: French
Ingredients: 2 cloves garlic, finely chopped; 2 tablespoons olive or other unsaturated oil of your choice; 2 tablespoons olive or other unsaturated oil of your choice; 6 small ¼-inch-thick slices Fontina cheese, large enough to cover an egg; 6 small ¼-inch-thick slices Fontina cheese, large enough to cover an egg; 2 anchovy fillets, finely mashed; 1 teaspoon finely grated lemon rind; 2 tablespoons chopped fresh parsley leaves; 6 large eggs

Uova alla Valdostana

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A deep winter warm antipasto from the old Hôtel de la Source in Saint Vincent d’Aosta in the Italian Piemonte, which is much appreciated for brunch in our family.

Ingredients

2 tablespoons olive or other unsaturated oil of your choice
2 cloves garlic, finely chopped
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Europe
Italy
France
Saint Vincent d’Aosta
Starter
Fish course
Gluten-free
Pescatarian
Winter
Brunch

Method

Heat the oil in the skillet, then add the garlic and parsley and cook over medium heat, stirring, until brown. Spread the mixture evenly over the entire bottom of the pan. Add the eggs one at a time and allow their bottoms to lightly sizzle; keep their tops soft. Top each egg yolk with a dab of the mashed anchovy, a tiny sprinkle of the lemon rind, and one slice of the Fontina. Turn the heat do