Cook the Issue 2010: Deep Fried Bacon and Eggs with Lemon and Egg Vinaigrettecomments (2) June 2nd, 2010 in Gallery
OK this probably wasn't the best recipe to make after getting home from work at 7 PM. All the steps are simple but it is time consuming! The egg was perfectly cooked and the crust was nice and crunchy. I think the vinaigrette would have been improved visually by finely chopping the hard boiled egg rather than grating it. The finished dressing tasted good but looked kind of like egg drop soup!
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