Easter Brunch
Dry-poached eggs in a teacup in a pot of water on the stove. First attempt, with great results. The eggs may resemble some cute Japanese dessert but are straightforwardly eggy. Atop a bed of grilled asparagus, crispy-brown potatoes, and a sauce of warmed ricotta with green onions and arugula. April 16, 2009 - 9:03 am
Simple and easy – like that. Am always daunted by brunch and having to get too many things ready at the same exact moment. Love all the ingredientas. April 19, 2009 - 2:04 pm
Claudia – I must say, from the look and sound of it, your Easter supper was no small feat! May 4, 2009 - 8:08 am
what a great way to solve the poached amoeba eggs i always get. i’ll consider the problem solved. we just got local asparagus at our neighborhood farmers market, and there’s nothing like a perfectly seasonal dish. thank you for the inspiration. |
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by Kimberley
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