As a way of making up for lost time on My Sacred Life posts, I'm going to post three times today. One guess what the other two will be.
I won't be going to Italy any time soon, but these eggs sure made me feel like I was there. I think Montana's early light is similar to the buttery, golden light I see in photos and paintings from Italy. Much of my furntiure has an Italian feel to it - so hey, I was practically there.
Two farm fresh eggs
One small tomato
One small clove garlic
1 Tsp. olive oil
Pinch basil and tarragon
Chop tomato and mince garlic. Place in pan with olive oil over medium-low heat for about a minute. Scramble eggs and cook with tomato and garlic. Just before they're finished, infuse with herbs. Top with cheese, salt and pepper. Oh, and don't forget the toasty toast with real butter. For dessert - yes, dessert. Another piece of toast with your favorite jelly or preserves. I used apricot. But I would've preferred fig or muscadine (sp??). Hint, hint to all my southern friends.
A very Italian start to a beautiful Sacred Sunday. Bella food!
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