Fine black strands of arame, less than perfect rocket and a yellow, mustardy, garlicky dressing. Two softly boiled eggs with golden yolks, squished on top.
Sometimes lunch experiments work out very nicely indeed, thank you very much.
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18 comments:
How absolutely gorgeous Lucy. It's not an obvious combination, but can imagine it being delicious - especially with your mustard and garlic dressing.
We're having a bitser barley casserole for lunch. Have managed to squeeze two Le Creusets full of ingredients into my oven. Barley casserole in one and braised lentils in the other. Just the food I'm craving in this cold and WET weather we're having in Sydney.
I've heard it's raining BUCKETS up there, Kathryn. I mean, we all know it's needed, but THAT much??? Sunny down here and stunning.
Great sounding lunch, yours. I'll bet your house smells heavenly.
This was the result of looking at the pantry and going, 'Hmmm....'. But you know what? It works!
I love warm things with cool arugula. This combination sounds divine. It makes me wish it were lunchtime and I were home to make my own lunch.
Thank you very much indeed!
Much more pleasing than my lunch today which was Vegemite vitawheats . . . but at least they were sandwich size :) :)
About the rain...I can't remember what the sun looks/feels like honestly.
Do you have any recipes for wall-sprouting fungi? ;)
I'm with you Lucy - a bit of rocket, whatever's in the fridge and top with poached (or boiled) egg.
Maybe a sprinkle of parmigiano depending on the flavours.
One of the true highlights of working from home!
We're beyond buckets with the amount of water that has fallen from the sky.
Barley casserole is fab, but I over-cooked my @!**! lentils didn't I. That'll serve me right for feeling smug and domestic goddess-y. Still tastes okay, but not the texture I was after. Am seriously considering converting into shepherds pie.
You eat eggs.
I love eggs.
But my specialist just informed me that I must not eat seaweed.
So no arame for me.
Bugger.
A poached egg is a very wonderful thing...
A perfect combination (reminiscent of Benedict w/o the bun, yes?). And of course your eggs on greens look like art. Suddenly, I'm hungry!
Just my cup of tea. When I was in Japan lunches like these were often my choice; they have such an amazing array of green-leaf vegetables there. But since I've been away for a few months, this is looking especially tummy rumbling to me.
Do you have a quick recipe for the dressing?
:)
Saw this picture and had to go boil an egg!
I am shameless with my egg consumption, it brings out the best in everything!
Christina - warm with cool. How beautifully said!
Carson, that's often my lunch, too ;-) Love a layer of black goop on a cracker, I do. Wish it'd rain down here...
Grocer, I must say it IS one of the (many) highlights of woking from home. I always seem to have rocket. The boys around here eat it by the handful.
Kathryn, you are so funny! But you know, a lentily-shephardy pie sounds bloody good to me.
Shula, I tried to live without eggs. I really did. But there's nothing like them. Of course, your specialist is right. Too much iodine. No matter. Just as good without!
Stephanie - ab-so-lutely.
Oh, yes, Ricki. And with a bit of seaweed-y goodness 'cos that's all that there was left in the pantry.
VJ, indeed, I do!
Crush a scrap of garlic, cut from a small clove, with some sea salt in a mortar. Dollop in a teaspoon of Dijon mustard, a little lemon juice and some golden, buttery extra virgin olive oil. Stir well and add a tiny sprinkle of sugar if you like.
Your green veg sound great. I'm dying to go to Japan - I'll bet you miss it...
Wendy :-D
Calli - it's just so hard to replace eggs. Sometimes I do; a little silken tofu; some finely ground flax seeds, but at the end of the day, a golden yolk from a well-treated hen is a thing of great beauty.
As if your picture didn't get my immediate attention, your description had me sold. A lunch fit for royalty.
Lisa, I AM a Leo...he he...
It's good stuff, that arame. Can't get enough of it at the 'mo.
That dressing is just the trick with slightly hard eggs; brings out the devil in them.
Glad I am not alone. For all the fussy & fancy recipes I post, there are so many more that I toss together and eat in blissful privacy.
Your dressing recipe with a scrap, a dollop, a little and a tiny sprinkle is poetry. If I hadn't already had dinner I would head to the kitchen with the inspiration of it.
Gorgeous. Love those experiments that make you feel good about the way your imagination works.
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