We had a Sunday morning ritual at the farm in Fiesole. My early-rising grandfather, Renato, would start a fire in the dining room and by the time everyone was up, it had died down to coals to use for cooking. These eggs cooked with polenta and mushrooms were my favorite “brunch.” We always used the same ancient coffee mugs for this dish. It was my job to break the egg into each mug—I was so proud to be the one responsible for topping our meal with its main ingredient.
Renato would then literally screw each cup into the deep bed of coals, cover them with a at piece of wood, and the heat would cook them quickly. These days, we use an oven, but the memories of the replace meal remain.
Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.