Colazione alla Contadini

Italian Country Breakfast

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

This also makes a very good lunch or quick supper. Traditionally, it would not be served as the first meal of the day, which would be coffee and bread or a sweet bun, but at around 10 a.m., after working for a couple of hours.


  • 2–3 rashers streaky bacon, derinded
  • 1 shallot or small onion, peeled and thinly sliced, or 3–4 spring onions,


Put the bacon and shallot or onion in a small frying pan, and cook first on a low heat, and then higher to cook the bacon, but without burning the onion. Crack the eggs, and slide them carefully into the pan without breaking the yolks. Cook

the eggs until done to your liking, and add the balsamic vinegar before sliding the contents of the pan, now all held together by the egg white, on