Eggs Fruman

Ingredients:
  • 1 bagel
  • 2 eggs
  • 2 tbsp vinegar
  • 2 slices "hot" kho bo (spicy Vietnamese beef jerky)
  • 2 tbsp soft goat's cheese

    Poach eggs:
  • Crack eggs into separate, shallow dishes.
  • Heat a medium sized saucepan of water to a gentle boil and add vinegar.
  • Stir water with spoon to create whirlpool and gently slide eggs into the centre of whirlpool, taking care to keep whites together.
  • Let eggs sit in water - not boiling - for 3-4 minutes or until whites are set.
  • Do not overcook yolks! They should be runny ... if they are well done, then the dish is ruined and stop here.

    Prepare platform:
  • Slice bagel in two, lengthwise (the usual way).
  • Toast slices (in toaster if you can manage it, for example).
  • Evenly spread goat's cheese on toasted bagel slices.
  • Heat kho bo slices in microwave (about 10 seconds on high should do it) and place on top of bagel slices.

    Finishing:
  • Place eggs on top of kho bo slices.
  • Add black pepper to taste.
  • Garnish with parsley if desired.
  • Serve and/or enjoy.
  • Take two TUMS(tm)-brand antacid tablets if necessary.

    Variation: Oeufs Fruman
  • Replace bagel with grilled thin slices of bread.
  • Replace kho bo with slices of smoked salmon.
  • Mix a tbsp of creme fraiche, half a tsp of dijon mustard, and chopped fresh tarragon, thin with lemon juice, and spoon over eggs.
  • Garnish with capers, lemon slice and whole tarragon leaves.
    • Linguini Deliziosi
    (based on dish at Sette Mezzo restaurant)

    Ingredients:
  • 1 handful of dry linguini
  • 1 leek, julienned
  • 1 small tomato, roughly diced
  • green peppercorns (not dry, the ones in the jar of brine)
  • 1 shot of sambucca liqueur
  • cream (5% m.f.)
  • (optional) a few large sized shrimp
  • have on hand: salt, pepper, olive oil

    Prepare Linguine:
  • Cook linguini in salted boiling water, just short of all the way

    Meanwhile:
  • Saute leek slivers in (a little) olive oil until they go limp
  • Add sambucca and cook until most of the liquid has evaporated
  • Add cream and peppercorns, bring everything to boil
  • If you are using shrimp, prepare in a separate pan and add them to pan (fully cooked) at this point

    Combine:
  • When linguini is nearly al dente, transfer some of the cooking water to the sauce to thicken it (that's what I'm told)
  • Add diced tomato (so it just warms up, we don't want it to become mush)
  • Transfer linguini from water to sauce with tongs (do not strain with a collander in the sink in case more of the starchy water is needed to perfect the sauce)
  • Mix it all together and transfer to plates
  • Drizzle a little extra virgin olive oil over hot pasta prior to serving

    Cheese is not recommended.