This is the sort of recipe I want to tell everyone about. It hails from La Toque in Napa Valley but much to my surprise calls for no sort of restaurant magic during preparation — just a box grater, a little butter, and a sauté pan. It’s the kind of thing I could eat every night for dinner with sautéed greens or with a poached egg or just on its own with some cracked pepper and parmesan cheese. Before the season ends, I hope to try it with some sautéed mushrooms, too, which is how they serve it at La Toque.

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