ABOUT

WHEN EGG MET BENEDICT

A mouthful of poetry, in every single bite; an entire anthology of stories within the clever composition of a multi-course meal; a tale of rivalry and companionship written in fine sauces and extravagant crèmes – that’s what food is to me. It’s what I think about when looking at a beautifully garnished plate, tasting a perfectly cooked meal or even just reading through the gems hiding away in an old cookbook. For me, it all comes down to the stories the chefs would want to tell with their dishes; the stories – in turn – oneself could write about them, implementing own feelings and ideas, inspired by a job well done, which – quite frankly – has come to be what I would love to spend the rest of my days doing.

Writing – to me – has always been like dreaming. It can come as natural as breathing or be the hardest thing in the world. But once an idea has formed and an entire story unfolds right in front of your very eyes, it is one of the most rewarding feelings ever. when egg met benedict combines this feeling with an undying love for food and is my way of sharing the combination of both with all those willing to read my stories. It’s a creative food blog founded in Bra, Italy (2018) and is – pretty much – a story in and of itself.

But, there is more: within the pages of this blog, you will not only gain a glimpse into the culinary adventures of our protagonists – Egg and Benedict – following them through their lives from way before they even knew each other, to their time spent together in a land of food and sunshine; when egg met benedict will also be guiding you through the world of my favourite breakfast classic – the Eggs Benedict –, introducing you to new recipe ideas and exciting brunch locations all around the world, for that too is part of the journey I would like to invite you to! And with that, there is not much more to say than I hope you keep reading and enjoy!

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.

– KURT VONNEGUT

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