Toad in the hole (egg in the basket) with a sprinkling of grated pecorino romano, courtesy of moi! It was quite tasty, if I may say so myself.
-Gastrodamus
Our breakfast of confusion: Sunny side egg over a masala veggie patty, some rolls that never quite made it into crescent form, avocado/tomato and off camera my saganaki beta test. Ahhh breakfast just like mom used to make O_o
-Gastrodamus
Yummy duck confit hash with parsley aioli topped with a perfectly runny poached duck egg from our brunch at Michael’s Genuine.
-Gastrodamus
Wood oven roasted double yolk egg with tomatoes, chives, topped with cave aged gruyere and a sourdough crostini from our brunch at Michael’s Genuine. There’s something so utterly satisfying about prying off and eating chunks of crispy brown gruyere that have adhered to the rim of the ramekin. Anyone who’s had a good french onion soup knows what I’m talkin’ about here :P
-Gastrodamus
It was time to clean out all the veggies from the fridge, so what better than a vegetarian frittata. It gives the appearance of being healthy without all that damn work.
Included in my frittata: eggplant, red pepper, broccoli, asparagus, and tomatoes.
-Braised Bombshell
Freshly baked egg bagel with plain cream cheese from Brooklyn Bagels.
So what happens when a bored and hungry Braised Bombshell is left to wander free? A strange din-din combination, and by that I mean pasta with a side of egg. I made my own heavy bolognese-type sauce with asparagus, Italian squash, spinach, basil, arrabiata sauce, and juicy chunks of sauteed chicken topped with pecorino shavings. The egg? Well that was clearly an afterthought I conjured as the spinach was wilting in the pan. More like “hmmm I should use those ramekins I bought the other day. What on earth can I cook in about 12 minutes in the oven?” And there you have it, baked egg with almond oil, tarragon, pinch of salt/pepper, chives and basil. Interestingly enough the anise-like flavor of the tarragon made it a surprisingly bright dish.
-Braised Bombshell
