Also left logged on at library. tsk tsk
Eggs on pizza can be a very good thing, as I learned at ABC Kitchen a few months ago while devouring brunch (mushroom and oregano pizza with a runny egg plopped in the center). I had also seen this and this. I let egg yolks run all over so many of my meals on a regular basis, so why…
KIMI
531. Egg-in-the-Hole
At the weekends I always like to have proper breakfasts. During the week I just make do with cereal or toast if I’m feeling adventurous, but at the weekend I like to have delicious homemade things with eggs or bacon or fruits or pastries or whatever it is I fancy that week. One week I fancied egg-in-the-hole, and yes, I used a cookie cutter to make the toast-holes egg-shaped. It made it better. (You MIGHT be tempted to say that the shape of the hole does not make a difference to the taste, but you would be wrong). I always make my egg-in-the-hole by buttering the bread. It must be real butter, as frankly that’s pretty much the whole point. Then at the end I sprinkle with salt because eggs + salt equals a bunch of delicious. I was feeling posh that day so I used 532. Fleur de Sel de Guerande, which is supposed to be just about the best salt in the world and comes in these lovely big delicious crunchy flakes.
532 down, 1264 to go
J.S. Bach, Violin Sonata in G minor BWV 1001 (I. Adagio) - Laura Thompson, violin
“Violinist Jascha Heifetz playing in Mili’s darkened studio as light attached to his bow traces the bow movement.”
(via yohjiandrei)
