Day 17: Uova Fritte All’aceto (Eggs with Vinegar)
A twist on the traditional fried eggs. After I fried the eggs in butter and removed them to a warm serving plate, I added more butter and allowed it to brown in the same pan as the eggs had been cooked in. Once the butter had browned I poured in a bit of white wine vinegar, no more then one tablespoon for every two eggs. Chopped sage and parsley were added as well and the whole mixture was allowed to cook into a sauce. When the sauce came together I promptly poured it over the eggs and ate with toast to scoop up leftover yolk.
