HG has rarely had a superior poached egg in an American restaurant. They are good in French bistros (Exceptional appetizers when poached in red wine). BSK can poach an egg to perfection. When pricked with a fork, A BSK poached yolk floods food with richness and flavor. As a bonus, the egg whites are silky. For a breakfast treat, BSK tops buttery grits with the eggs. A periodic treat is Shakshuka, the spicy pepper and onion stew topped with poached eggs. (Very popular in Israel and throughout the Middle East and very good at Shuka restaurant in New York). HG makes a Greek yogurt sauce to accompany BSK’s Shakshuka (Yogurt, olive oil, lemon juice, cumin, zaatar, sumac, salt and pepper). Pita to soak up the lush eggs and red wine to drink. A happy time assured. Last night, HG cooked rice noodles in pho (From an Asian powder mix). Added lots of soft tofu. Flavored the pho with sesame oil and hot sauce. The final touch: BSK topped the steaming bowl with a perfect poached egg. Flavors galore. Ah, BSK, you enrich my life and palate every night and day as you have for 59 years.
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