Eggs A La BSK

December 23rd, 2016 § 0 comments

Among the varied talents of HG’s beloved life partner (53 years) BSK is mastery of egg cooking. BSK introduced HG to the breakfast pleasure of “egg and soldiers” at the inception of their marriage. The dish is simple: A perfect soft boiled egg nestled in an egg cup. Dip strips of buttered toast (the “soldiers”) in the egg. Joy. Lately, some Parisian bistros are serving this dish as a starter. BSK’s poached eggs are perfect (hard to find good poached eggs in restaurants). For a hearty breakfast, BSK serves them atop butter and cheese infused grits or polenta. BSK’s creamy, soft scrambled eggs on toasted Thomas English Muffins are an indulgence, They scale gourmet heights when topped with red salmon caviar (from Zabar’s or Russ & Daughters) and sour cream. A perfect light dinner is a BSK omelet accompanied by a baguette, green salad and red wine. BSK’s omelets have crisp edges and lush, soft interiors. BSK folds these wonders around a variety of stuffings: feta cheese; bacon; pancetta, sauteed peppers, onions and zucchini; mushrooms; asparagus (when in season). Better omelets than New York’s fabled omelet shrine, Mme. Romaine de Lyon (long closed, alas). Mel Brooks wrote the screenplay for “The Producers” (Zero Mostel and Gene Wilder) while eating there. BSK’s omelets only inspire HG’s sparkling prose on

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