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