Tuesday 9 April 2013

perfect eggs

After a weekend of feasting, and feeling the need for a light, nursery supper, I unintentionally made the most perfect eggs.

Just-done whites, soft-as-melting-butter yolks and a dash of coarse salt. On buttery wholemeal.

The ONLY way to recover from Andy's amazing feast on a Saturday, followed by KK's sublime Sunday roast lamb.

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