The top knife wasn't sharp enough. Resorted to one of our fancy steak knives, which worked quite well. Loved the light, though.
The beginnings of a vaguely eggs Provençale-type dish.
Finished product: poached eggs, tomatoes, hash browns, thick-cut applewood bacon, bloody mary.
My favorite way to make eggs of late: fried in a piece of toast. Accompanied by oatmeal, vanilla yogurt with mixed berries, an Irish coffee, and a tangerine I didn't end up eating.
To cook the egg this way:
Find good bread. (This is essential.) In the above, I used a multi-grain. Lightly butter--real butter, not margarine!--both sides of the bread. With your fingers, tear a hole in the middle of the bread about two inches across. Throw both pieces in a pan at a little less than medium heat. Put a very small pat of butter in the hole (to keep the egg from sticking). Crack the egg in the hole, and cook until 2/3 of the white is white. Flip. The bread will be evenly toasted at about the time the yolk is still just a little runny.
For some reason, that extra little circle of bread is incredibly tasty--much better than bread toasted and buttered afterward.
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