How do Italians serve eggs for breakfast?

Question

How do Italians serve eggs for breakfast?

Answer 1

HERE ARE MANY RECIPES ON HOW THEY SERVE THEM!:

EGGS WITH PEAS

Take one and one-half cups of green peas, and cook them with one and

one-half tablespoons of good butter, and a pinch of salt. Take four

hard-boiled eggs, cut them in two lengthwise, and put them on a

platter; pour over them the peas as a sauce.

EGGS "ALLA MILANESE"

Hard boil four eggs, cut them in four pieces each, put them in a

platter, and pour over them the following sauce:

CREAM OF LEMON SAUCE

Take one cup of cold water, and pour one-half of it in a bowl with one

tablespoon of starch, stir well until starch is dissolved. Pour the

other one-half onto one heaping tablespoon of powered sugar and boil

for a few moments--until sugar is thoroughly dissolved. Allow it to

cool, and then add the starch, and one cup of milk, a pinch of salt, a

little grated lemon-rind, and two yolks of eggs. Mix all thoroughly,

then strain through a sieve, then put on the stove again, and over a

moderate fire, stir it constantly, always in the same direction, until

it has assumed the thickness you desire.

EGGS "ALLA SCIARMANTE"

Hard boil four eggs; cut into several pieces. Then prepare the

following:

Boil down to a syrup one heaping tablespoon of sugar, rind of

one-quarter of lemon, one scant cup of water, and a little piece of

cinnamon. Then remove the lemon-rind and the cinnamon, and add one cup

of milk or cream. When heated through, take off of fire, and add the

yolks of four eggs, beating well together. Then pour the sauce over

the hard-boiled eggs in a shallow baking-dish, put it in a very

moderate oven, and bake. Before serving squeeze on a little lemon

juice and garnish with squares of fried bread.

EGGS WITH PIQUANTE SAUCE

Chop up fine one pickled pepper, one teaspoon of capers, one-half

small pickled onion and one pickle, and some parsley. Dissolve in

boiling water one tablespoon of butter, add the juice of one-half of

lemon, a pinch of flour to give a little body, and the chopped

pickles. If too sour add some sugar.

Hard boil four eggs, cut them in four, and pour over them the sauce.

EGGS "ALLA MONACHILE"

Hard boil four eggs, divide them in half, and pour over them the

following sauce: Put two tablespoons of vinegar into a saucepan and

one tablespoon of sugar (brown or white), fifteen almonds chopped up

fine, and a small piece of candied citron. Let it boil for a little

while, then add a pinch of cinnamon, cloves, pepper, and salt, and if

too acid add a little water.

Before taking off the stove add a little flour to give body to the

sauce. Pour over the eggs and serve.

EGGS "ALLA FIORENTINA"

Hard boil four eggs. Let them cool in a bowl of cold water. Peel them

and divide them in half. Take the yolks and mix with them one heaping

tablespoon of butter, one tablespoon of Parmesan cheese grated, and a

little salt and pepper. Put this mixture into a saucepan with the

yolks of two raw eggs, and one-half of the white of one egg. Stir well

until the mixture becomes thick. Then fill the hard-boiled whites of

the eggs with the stuffing; if any stuffing remains over, spread it on

the platter under the eggs. Then put one-half cup of milk in a

saucepan with one-half tablespoon of butter and one-half tablespoon of

flour, salt, and pepper. Boil for a few moments, stirring well, then

pour over the eggs, sprinkle well with grated Parmesan cheese, and put

in the oven and brown.

LIGHTNING OMELETTE

Butter a baking-dish and put in the bottom of it slices of stale bread

(brown bread is better than white) which have been dipped in milk.

Then put in a layer of very thin slices of Gruyere cheese. Take two

eggs, beat them up to a froth, add salt and pepper, pour them into a

baking-dish on top of the bread and cheese, then put it in the oven

until it is browned on top. Serve hot.

EGGS "ALLA PIACENTINA"

Take the whites of four eggs, and beat until stiff. Then add the yolks

and one rounded tablespoon of melted butter, and a little salt and

pepper. Take a small baking-dish, butter it well, and put in the

bottom a layer or two of very thin slices of cheese, Parmesan or

Gruyere. Put into the oven for a few moments until thoroughly heated,

then pour on the whites of eggs mixed with the other ingredients, put

back in the oven, and serve when the eggs are a golden brown.

EGGS "ALLA BENEDETTINA"

Roast two small peppers, take off their skins, remove the seeds, and

cut into strips. Take two tomatoes (not too ripe), boil them, remove

the skins and seeds, and cut into thin strips also. Then wash two

anchovies, remove the bones, and cut also into strips. Take a small

baking-dish, put in the strips of peppers and tomatoes and the

anchovies. Add two tablespoons of good olive-oil and put on the top of

the stove until the ingredients boil. Then break into the dish four

eggs, taking care to keep the yolks whole. Add salt and pepper, and

put the dish into the oven until the eggs are cooked.

EGGS "ALLA ROMANA"

Beat four eggs, whites and yolks together. Add one tablespoon of milk

or cream, salt and pepper, one tablespoon of grated Parmesan cheese,

and a little chopped-up parsley. With this make three or four

omelettes about the thickness of a ten-cent piece. As the omelettes

are finished lay them on a napkin to cool; then cut them transversely

into strips about one-quarter of an inch wide. Then put the strips

into a saucepan with some heated butter. Heat them through thoroughly

and serve with grated cheese and the following meat sauce poured over

them:

MEAT SAUCE

Chop up some ham fat with a little onion, celery, carrot, and parsley.

Add a small piece of beef and cook until beef is well colored. Then

add one and one-half tablespoons of red wine (or white), cook until

wine is absorbed, then add one tablespoon of tomato paste diluted with

water, or four fresh tomatoes, and boil fifteen minutes.

Answer 2

Like a pankake

Answer 3

I usually ate pastry type things for breakfast when I was over there for a week.  I'm sure you could get eggs, but it's usually bread

Answer 4

we don't

breakfast is a brioche..sweet bread like croisant, warm milk oe tea with biscuts, or cereal

Answer 5

They don't.

Why would they?

2 words:

Cafes nearby.

Fresh, hot, Italian pastries....yumyumyum

Oh, now you've made me cry.

Fazzoletto con marmelata.....oh, drool...take me back there.

Answer 6

cooked!

Answer 7

I'm not sure but this is what I heard.

Carbonarra, original Italian breakfast,

pasta, eggs and bacon.

Cooked bacon, beaten eggs all folded through hot pasta.  

I believe it was modernized to what we have today.