Tuesday, December 6, 2016
IF...I owned the little 12 seat breakfast dinner that sits under utilized on our busy little main street, I would have these on the menu. I call them Paul's Eggs of Empire and they really hit all my needs for a full-on breakfast, both in making it and the flavors involved.
First off, anything I can cook-up in a cast iron skillet is a plus, second it can be done in 5 min if you have everything on hand.
I did not style this but just made it and shot it, a food stylist would make this more appetizing, visually, but it would have taken another 15 minutes if I had a stylist on hand. Visual mess aside, the varied strong flavors at play here are amazing. Being a good ole Missouri boy, I like my egg breakfast, but one taste of this and I'm transported to colonial Northern India with all the flavor that comes with it. I think a cup of strong black tea and a spot of milk served in bone china would top it off perfectly. I settled for an espresso and that worked fine. Now I would want 13 bucks to put that in front of you at my counter, but it would be worth every penny...unlike the average mass-market ingredients used in the Huevos Rancheros I paid 13 for last Sunday at an unmentioned busy restaurant.
So sitting there in my little hole in the wall diner you too could taste nirvana.
2 organic eggs, fried in tsp. butter - over easy
cover eggs with thinly sliced mature Irish cheddar - one minute under broiler
1 heaping tbs of Tamarind Plum chutney
1 tsp Mint Cilantro chutney
ground pepper and ground sea salt
garnish with a bit of thyme
slide out of pan onto toasted, split English muffin or warm naan with butter and Marmite (critical ingredient )