DaVero, one of our favorite finds on our last trip to Wine Country, is a terrific source for olive oil and other goodies. And also recipes. They have one called The Best Eggs in the World: eggs gently scrambled in a pool of extra-virgin olive oil until they're just soft. We had them one Friday night of late—we stirred in some lightly sauteed cherry tomatoes and sliced mushrooms and did giant slices of crunchy, buttered toast on the side. The eggs were precisely as advertised; we loved the olive-y taste, which made them much more suitable for dinner than breakfast.
Today's New York Times food section has a recipe for eggs fried in olive oil, then served on a bed of polenta dusted with shaved Parmesan, with garlic-sauteed Swiss chard on the side.
We love breakfast for dinner!
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