Remember the Deviled Avocado Pasta I made last year with some extra deviled egg yolks? Because I sure do. It looked a little something like this:
Last year, it was more green. I do not know why.
This year, I made it twice; one time with soba noodles instead of traditional pasta. So freakin’ good.
Ohhh yes.
Recipe is here, if you like.
A recent breakfast of eggs, slowly scrambled in leftover beef fat and butter, with Herbes de Provence mixed in. Arugula with olive oil and smoked salt on the side. Nothing better than really, really slowly scrambled eggs. They’re flat-out creamy.
These incredible bagels are from a new place in town. They’re exactly the kind of bagel I want to eat for the rest of my life. I mean, look at that crumb structure. The flavor is complex and wheaty, not dense and bland like every other bagel you’ve ever had.
A little post-election night breakfast while getting to work: fried eggs, arugula, and soldiers for dipping.
I’ve taken to frying eggs over some toasted panko, an idea picked up from the Zuni Café cookbook. Your eggs get all crunchy and amazing. Couldn’t be easier, either: pan over medium-high heat, olive oil, panko, stir until just barely golden, a little more oil, crack eggs into pan on top of panko. Salt and pepper. Add some dried herbs if you want bonus points. Over easy is best, so you can serve them panko-side up, and it’ll all stay crisp.
Runny egg yolks 4 life.
That right there is some luxury.
A working breakfast on the dining-table-cum-office: eggs fried over panko, with some herb sauce goodness, bread for dipping in the runny yolks, and lots of coarse salt. Oh, and coffee.
For a boyfriend-working-from-home lunch today: eggs scrambled with pesto, wedges of homemade scallion pancake, and leftovers (lovely farro, feta, and roasted rutabaga) from dinner last night.
Man, I sure do eat a lot of eggs for lunch. I need to be more creative. Or maybe do some advance planning, instead of waiting until I’m ready to chew my arm off before I think about lunch.
Turns out these are really fun! It takes the pressure off having to write a recipe down, or come up with flowery prose. It’s just a photo. Full stop. I love it.
This is what I had for breakfast today, with the added surprise bonus of a boyfriend working from home: eggs, softly scrambled in bacon fat, with thyme leaves and radish pesto. Chocolate croissants with French press coffee rounded out this very French petit déjeuner.
I know, eggs and chocolate don’t really go together; but I ran out of all other types of bread. It was fine eaten in stages: first the eggs, then the croissant. Both were delightful with the coffee.