![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVuZk4GEswzaRSem410mZjXGSt4nSGxfGKxAHKajqx26IuG8o8e1YRulpk4QYgw0nBnblUyevKRjQbRx43JnB7N9w1GtT5P-H5io55B62AX2YLd9Y2Ke42FThH9FzAdWK57n9Lmo4Ju8/s1600/pretentious-eggy-bread-photo-Donovan-Kirkwood.jpg)
I would love to open a restaurant or do a cookbook where every dish is an upmarket version of take-away food. Most of the joy would be in making sure the menu only used the original name, with not a mention of jus or fucking foam anywhere. Gatsby anyone?
This is my attempt at fancy eggy bread:
- dab of hollandaise
- slice from nice rustic white loaf soaked in egg white and fried
- fried cookie-cut duckies from same bread (not soaked in egg for contrast in texture)
- yolk poached separately in half-shell
- scatter of rocket
No comments:
Post a Comment