No. 190: Italian Grotto Eggs

A couple of months ago, we had a good friend come visit. This gal is such delightful company - we talked music, art and food while she and Mr. McC patiently waited for me to finish making them dinner.

As a truly gracious thank you, she sent me this wonderful book.


I had heard of Molly Wizenberg from another friend who loves her and her blog, Orangette. I had not, however, read her two books.

I took them out of order, starting with Delancey and devouring it in a single travel weekend. It's a beautifully written memoir of Molly and her husband's adventure opening a restaurant and how their marriage evolved as a result. She sprinkles in recipes for what they ate and loved at the time, including some wonderful sounding dates that I just have to make soon.

Her first book, A Homemade Life, is even better. It's full of reflections about family, the meals that shape us and the stories that we share around the table.

What I love about Molly is her natural, kind, honest voice. Reading her work is like listening to thoughtful a friend, and then getting voraciously hungry because they are describing some lovely food.

Italian Grotto Eggs

This recipe comes from A Homemade Life, with a few small tweaks.

Sadly, the story behind these eggs centers around Molly's father when he was frail and losing his battle with cancer. But he loved these eggs and what they represented to him; and that is what matters.


1 tablespoon unsalted butter
5 large eggs
1/4 teaspoon salt
1 tablespoon heavy cream
3 tablespoons fresh goat cheese, coarsely crumbled
Freshly ground black pepper, for serving

To make

Melt the butter in a medium nonstick skillet over medium-high heat.

Crack the eggs, salt and cream into a small bowl and beat them lightly with a fork.

When the pan is hot, reduce the heat to low and pour in the eggs and swirl to coat. Use a spatula to stir the eggs gently, scraping the bottom as you go, so they are loosely set in large, pillowy curds.

(Isn't that the best description? That is why you should read her book:)

Eggs should be slightly runnier than you want them when you remove the pan from heat.


Scatter the goat cheese over the eggs and stir once more to fold it in. Serve immediately, with additional salt and pepper to taste.

The results

I loved the story and sentiment behind these simple eggs. They are exactly what I want most mornings too.

Final eggs

The final product is creamy and rich, a perfect update on your current scrambled eggs.

Toast or fresh herbs would also be a nice addition, but are by no means necessary.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina