All the mises are en place as our Parisian friends are wont to say.
One goose egg.
Cream, cheddar, salami, and a cup of fresh sauer ruben. (The sauer ruben is at 9 days fermenting, with just a tsp of pepper and some carraway in this batch. So tasty!)
The moment we have all been waiting for!
As the Good Book says, “My yolks are easy, and my bourbon is light.”
This yolk is majestic. There is no other word for it.
And look at that beautiful orange gold mix with the cream.
Then a few ounces of aged cheddar.
Salami and sauer ruben.
Nothing fries an egg like well-seasoned cast iron.
And voila! As the Scots say, “Bonnie Appetite to ye!”
Little Farm in the Big City 