* Eggs: The Best * Eggs Recipe from Cook'n

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	* Eggs

Italians are not big breakfast eaters and few eat eggs before lunchtime. In homes, caffè latte and crisp packaged toast, known as fette biscotate, with butter and jam is the typical way to start the day.

Children typically pick up a slice of fresh-baked focaccia at the bakery on their way to school, while workers stop for coffee and a pasta (pastry) at their favorite caffè before work or as a midmorning break. The pastry is frequently a cornetto, the Italian version of a croissant.

Even if they do not typically eat eggs for breakfast, Italians do eat them for lunch and dinner. Eggs are particularly delicious in Italy. The yolks are so bright and richly colored that Italians often refer to the yolk as the "red" of the eggs.

Italian cooks are very creative with eggs. They poach them in broth or tomato sauce, scramble them with vegetables, toss them in salads, roll them inside of meatloaves, or make them into flat omelets called frittate, which are eaten hot or at room temperature for lunch or dinner.

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* Eggs is from the Cook'n in Italy collection. Click here to get this CD or download the recipes right now!

FRIED, POACHED, AND BAKED EGGS
Prosciutto and Eggs
Baked Asparagus with Eggs
Eggs in Purgatory
Eggs in Tomato Sauce, Marches Style
Piedmontese-Style Eggs
Eggs Florentine
Baked Eggs with Potatoes and Cheese

SCRAMBLED EGGS
Peppers and Eggs
Potatoes and Eggs
Mushroom and Egg Scramble

FRITTATAS
Onion and Arugula Frittata
Zucchini and Basil Frittata
Hundred-Herb Frittata
Spinach Frittata
Mushroom and Fontina Frittata
Neapolitan Spaghetti Frittata
Pasta Frittata
Little Omelets
Ricotta and Zucchini Flower Frittata
Omelet Strips in Tomato Sauce

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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