memoirs of a palate

DE LAUR-BREAKFAST



We’ve had Giada’s cookbook for quite some time but I’d never really taken many cues from it before this freezing NYC morning. She has this little recipe in there for an open-faced italian egg sandwich. I’d always had a mind to make it, but for some reason, I just jumped on it this morning.

It couldn’t be any easier with:
- marinara
- crusty bread
- garlic
- parmesan
- egg
- salt
- pepper

I decided I made salads far too often, so I opted instead for a baby parfait with:
- non-fat vanilla yogurt
- fresh blackberries

Meena really enjoyed this one and I agreed. There was something about the marinara (which I cooked down to make it really thick) that really made this one shine. Now back to bed because it’s too cold to go out in this city today!