Sauteed Chanterelles with Poached Egg by Jen_Maiser
Golden Treasures with so much to offer.
When my Nonna had leftovers, it wasn’t just a “reheat and serve” situation. She would remake the dish by adding new ingredients or incorporate the leftovers into a bigger, and better, dish. Her quickest way to revamp a leftover pasta, soup, or vegetables is to add an egg. It was never fried, scrambled, but almost always poached or hard boiled. Her reasoning: Every dish needed protein to make it a complete meal.
Meat is also expensive, and never was around when she was growing up in World War II farmland. The egg was an essential part of her diet. It sustained you and gave you “new life.” It was also a symbol of the culture she taught us. You do not need great things in life to be happy. Something so small as an egg can keep you going throughout the day, and you do not need to be rich to appreciate its value.
It also tasted great on top of any type of food. Nevermind the usual “poached egg and asparagus” combination. Almost anything can be accompanied by it. So when I opened up my brown paper bag in the school cafeteria, or at my desk at work, nestled inside of my tupperware of last night’s meal would be a shiny white egg. Reminding me that you do not need much to be satisfied in life.
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