Daisy eggs by Jozefa
The title of Zatorska's travel cookbook, Rose Petal Jam, is also her grandmother's signature recipe, picked from wild roses in the Polish fields and crushed with sugar. The book includes Polish staples such as mizeria, cucumber salad, and roast duck with apples. Some of the recipes were written down by Jozefa and Zatorska's great-grandmother, Julia; others Zatorska learned in her research trips around the country.
Photo: Domino Postiglione
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- 4 fresh eggs (or as many as the family can eat)
- 1 tbsp dill, parsley and chives, finely chopped
- Salt and pepper
- Butter for frying
Hard boil the eggs for five minutes, then run them under cold water for a moment so they are not too hot to handle. Using a sharp knife, cut the eggs (still in their shells) lengthwise into two. Scoop out the yolks and whites, keeping the shells intact. Chop the egg roughly and mix with whatever herbs you have at hand — dill, parsley, chives.
Add salt and pepper to season and carefully replace the mixture in the egg shells without breaking them. Fry face down in a little butter for a few minutes until lightly brown. Arrange like daisy petals on a plate and serve with fresh bread for breakfast, lunch or as a snack when studying.