Piedmonte Eggs

Just thought I would throw this pic in to show that we finally are getting good cherries. This is dangerous for me. I love cherries.


Hey Teddy, show everyone your eyes!


Ok...give me the raspberry then!


Her eyes are looking better by the day!

*Several people have asked me what this procedure costs. We took her to a major teaching hospital and they charged 1500.00 including the blood work. Interestingly, our local veterinary hospital was over 1800.00. We had no idea how complicated this surgery was going to be until they were actually in the process of doing it so I am very glad we opted for the teaching hospital. The price is a set price though, so no matter how complicated the surgery, the price remained the same.


Now to the recipe:

If you like hard boiled eggs, here is an excellent new version to add to your repertoire. My husband and The Blog Tech went a bit crazy over these. This is a French recipe from the Piedmonte area.


Boil a dozen eggs. To boil perfect eggs, place them in a pan, cover with water and bring them to a boil. As soon as they boil remove them from the heat, cover and let them sit for 12 minutes. Perfect hard boiled eggs!


In the bowl of a food processor, place 2 cups of parsley, 1 head of peeled garlic cloves, 8 tablespoons of tomato paste and 4 anchovies (more or less depending on your taste). Pulse until you have a smooth paste.


Place the puree in a bowl and whisk in 2 cups of olive oil. Or slowly add the olive oil to your food processor while it is running.


Place the eggs in a jar or a container with a cover. Place torn basil leaves between them. Pour the tomato mixture over the eggs making sure to cover all of them. After doing it this way I found it is easier to mix them all together in a bowl first and then place them in the jar and pour the extra sauce over them. Live and learn.


Remove the from the refrigerator a bit before you are ready to eat them, let them come to room temperature so the sauce becomes runny again. To serve, place them in a bowl and slice them into quarters. Serve them over crusty garlic bread and eat like bruscetta. These are simply spectacular!