Sunday mornings are for waking up late, especially if you’re
not waking up alone. We’ve had coffee and Lowell is finishing off the papers.
We’ll have a late lunch so a brunch dish would be good before we go out.
1 clove garlic, chopped
2 tbsp olive oil
250g Mozzarella sliced
2 large organic free range eggs
Salt & pepper
A few Basil leaves
2 thick slices sourdough bread
This is from Basilicata in southern Italy. It’ s a really
easy, relaxed dish you can make with a cup of coffee and Puccini on the CD
player. I’m plumping for Manon Lescault. Choose decent Mozzarella – the kind
that comes in balls and is soft and milky, rather than the kind that comes in
blocks for pizza. Dry the outside on kitchen paper.
In a frying pan, very gently heat the garlic – you don’t
want to burn it. Put the mozzarella in, covering the pan with slightly
overlapping slices. Gently break the eggs on top. Season with salt and pepper
and sprinkle the Basil leaves over.
Toast the sourdough. Fry the Mozzarella and eggs gently until
the cheese bubbles and the eggs are done. Use a wide spatula or other implement
to get half on each slice of toast.
Serve with more coffee.
Lowell’s hair is still messy from sleep but he looks happy
and contented. We’re both enjoying the Ethiopian coffee he brought (we met in
Addis Ababa). It will be a good day.
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