Smitten kitchen. Orangette. The Pioneer Woman Cooks. La Tartine Gourmande. Dorie Greenspan: Recipes Archives. L'Oeuf Neuf: A new way to cook an egg, with thanks to Buvette April 09, 2014 When I heard that Buvette in NYC made eggs with their espresso machine’s steam wand, the one normally used to make cappuccino, I was intrigued.
When I tasted the eggs, I was obsessed. The eggs are soft, fluffy and delicious, in the way the best gently scrambled eggs are. In part because the eggs themselves are very good, and in part because even the ordinary is elevated when it’s drizzled with olive oil, speckled with parmesan, set on a bed of grilled oil-rubbed country bread and served with top-drawer prosciutto. I had one of these eggs for breakfast at Buvette and then had Buvette-style eggs again, at home, for breakfast and dinner. If I weren’t on the road, I’d have them again, right now. At home in Connecticut, we have a big (read ‘hulking’) commercial espresso machine. ...Continue reading L'Oeuf Neuf: A new way to cook an egg, with thanks to Buvette March 31, 2014 February 14, 2014 Booze to the rescue! Cream Puffs In Venice. David Lebovitz.
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