La prima colazione
Breakfast has always been a happy time for me. I get up (very) hungry and I like the variety of options that can be eaten in one single meal. Kinds of cheese and bread, yoghurt, toasts, cakes, jams, eggs, coffee… I don’t really know why, but my day only ends up well when it starts with a good breakfast – and for that reason I declare war against the daily rush and for me it is essential and I don’t give up sitting calmly at the table everyday and allow my body to wake up completely to understand that one more day has started. After all, la prima colazione (breakfast in Italian; its literal translation means the first meal) deserves to be special.
For celebrating an important date or simply breaking out of the routine I like to prepare a different breakfast, those special ones like in coffee shops or star hotels. It is very simple; however, everything must start in advance. Prepare a little note or a card, buy some bread and small cakes at your favourite bakery (or prepare that cake recipe that nobody else can make) and on the way you can also buy some flowers.
On the following day, wake up earlier to set the table – it can be in the balcony, living room or the kitchen. Get your cloth napkins from the drawer, remove the yoghurt and the jam from their jars, and choose that very beautiful china. While ramekins with eggs and cream are in the oven, you can filter the coffee and brown the bread with butter in a frying pan.
Open the windows, let the morning sun take your house over, put some music on and… call your love! It couldn’t be better than that, to declare holiday on a Thursday morning only to give yourselves the right to enjoy a Sunday breakfast.
Oven baked eggs
Preheat the oven in 170°C (low heat). Grease the ramekins with butter and sprinkle them with salt and black pepper. Break 1 egg carefully in a small container and pour it in the ramekin. Repeat the same operation with the other ramekin. Add a little of cream milk (one or two tablespoon) over the eggwhite. You must be careful for not draining over the yolk. If you prefer, you can sprinkle salt and grounded black pepper once again.
Put the ramekins in a form and drain water delicately up to half of its height. Thus, in a low-heat and in bath, they must be baked for 10 minutes. Check if the eggwhite is steady but the yolk still soft. If you prefer having your eggs more cooked, leave them baking for 2 or 3 more minutes.