15th C eggs on toast (original) (raw)

This is very rich, very luscious for breakfast or lunch or dinner or late at night. Genuine 15th century Italian dish, possibly older:

Fry up some eggs in a pan, put them aside. In the same oil (olive, of course) saute some onions. Slop in some red wine, and a dollop of mustard. Reduce a little. Dip some thick slices of bread in to soak up some of the juice. Reduce a bit more. Put the eggs on the bread, and pour the wine/mustard/onions over the top.

This is very quick to prepare - only a few minutes, literally - so don't walk away while you're reducing the sauce or you wind up with caramelised muck.

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