Eggs all'ampezzana is a typical dish of the mountain lodges in Cortina d'Ampezzo:, almost everyone in town prepares it, especially during winter – so much so that the dish has gained the nickname of “the skier’s dish.”
Eggs all’ampezzana is a dish just as famous as the bombardino, the alpine drink made with whipped cream. In fact, the two are often served together. And even if eggs all’ampezzana is an excellent dish on its own, fresh or dried mushrooms can be added for some extra flavor.
Nutritious and balanced – with good proteins, fats, and carbs – eggs all’ampezzana also becomes a perfectly complete meal when combined with a salad. As an alternative to bacon, use sausage if you have some at home. The result will be just as delicious!
Eggs all’ampezzana recipe
Ingredients:
4 potatoes
7 oz speck
1 onion
extra virgin olive oil
garlic
nutmeg
5 oz chicken broth
eggs
white wine
rosemary
Method:
Cut the onion into thin slices and brown in a non-stick pan.
Add a little white wine and continue to sauté until golden brown.
Add thinly sliced speck and continue to brown for 5 minutes over medium heat.
Peel and cut the potatoes into thin slices.
Add them to the onion followed by the broth and about 5 oz (or a glass) of water.
Cook covered over low heat for 20-25 minutes, adding more broth if necessary.
Scoop out the flesh of the potatoes to make space for the eggs that you will crack open into the middle.
Cook the eggs until half-done (or sunny-side-up) and serve.