Eggs...Pleasantly Poached or Sunny Side

I think I just realized that a gently cooked egg, with a delicate white and runny yolk is an ideal addition to any meal. Breakfast, of course, doesn't need any explanation and as far as I'm concerned I can have a breakfast meal for lunch. So let's discuss dinner.


One of the best burgers that I recently had was at the Met Bar & Grill. They have an entire menu dedicated to just burgers...steaming, charred, chin dripping juicy burgers. My selection is the Paris burger; topped with brie, truffle mayo, caramelized onions, and to top it off a fried egg. My mouth is now watering as I type this and if you close your eyes and imagine the flavors combinations (sweet onions, runny yolk, delicate truffle, creamy brie, charred ground beef), I hope you can imagine the beautiful symmetry of it all.


Of course, thinking beyond burgers, we can't not mention the ultimate Salad Lyonnaise. Smokey, hot, crispy lardons combined with the bitter frisee and a warm pooached egg. Finished off with a dijon dressing provides the that missing tang that knocks the salad out of the ball park (or bistro).

(Sadly this picture shows bacon, not lardons. Lardons are small cubes of bacon that burst with flavor).

Tonight's dinner is a chili rubbed flank steak with an arugula salad with sauteed shitake mushrooms. Nothing too exciting. Simple and heathly. But I'm going to make an effort to add a poached or fried egg to each dinner this week. It's protein, right?