Friday, November 13, 2009

I am the egg man (limited edition)

Here's how to do scrambled eggs: mix in some black truffle and serve with garlicky Lyonnaise potatoes and a croissant. You'll pay $14 for it at New York's esteemed Brasserie (add $5 for a side order of streaky bacon, plus $3.50 for coffee... maybe another $8 for fruit... then tax and tip), so it's not cheap. But it is delicious.

Brasserie's a characterful place, all told. It's 50 this year, with Sunday brunch big on English teas and family gatherings. The latter pack out a basement space decorated like a cross between a Prague subway station and the set of The F Word, with chairs that would fit right in at Manchester's old Simply Heathcotes.

Speaking of which, Paul Heathcote's Spanish restaurant, Grado, used to do a moreish truffly scrambled egg. Unless I'm missing something on the menus online, it isn't there any more. An incentive, if ever there was one, to try something similar at home.

No comments: