.jpg)
First, make the slaw salad: raw Brussels sprouts, red onions and Sahadi's pickled red baby eggplants. Pretty simple - just oil and salt and pepper the veggies and juice half a lemon over your hand. Set aside to soak.
Next, the egg. Two! In a non-stick fryer, add one tbsp of Amish roll butter (I got mine from Belfast Co-op, Belfast, ME - the best butter you will ever live for!), and two tbsp of unfiltered olive oil (from Agata and Valentina, Greenwich Village), and set heat at the lowest dial. When butter and oil combine, break eggs carefully over, salt and pepper them, a little chili flakes, and let them "soufflé." (You don't need to handle the eggs at all, just maybe lift the pan later in the process of cooking and swirl the oil around to lap over the whites and around the edges of the yolk - and that's it. "Braise" the eggs for about 10 minutes until the "sun" is molten. A technique I learned was to cover the pan with a sheet of foil to cook the yolk faster over-medium or well done.)
To assemble the sandwich, spread over some Herbes de Provence dijon mustard on pre-toasted focaccia flat roll, some mayo if you like, the slaw salad, the leftover lamb tagine from Thanksgiving (shredded), the molten eggs (with drippings from the pan), sprinkle fresh herbs - tarragon, thyme, sage - press in the hat, take a deep breath, EAT, and salute Castro baby!
Post a Comment