These eggs are a signature dish at the wonderful Foreign Cinema restaurant in San Francisco, where we make sure to eat during every visit. (In fact, we usually try to book our flight so that we can make it to Foreign Cinema for brunch right after our arrival! It is just that welcoming [and delicious] a place!) I have never seen Gayle and John's recipe written down; my recipe is a guess, but it sure makes me happy. I seem to be a tart/acid addict; lemon juice, vinegars, citrus, wine, tamarind paste, mango powder, yoghurt- I just gotta have it! Warning: once you have these eggs, you may never want to eat plain eggs again!
p.s. this is funny. I googled to make sure I had correctly spelled gayle's name, and what did I come up with but this video of them making these eggs! but they make them differently than I, so, take your pick of techniques !
http://sanfrancisco.grubstreet.com/2013/01/foreign-cinema-access-hollywood-video.html —LE BEC FIN
Melt butter in medium hot non stick skillet. Crack and add each egg to the skillet. For 'over easy' or 'over medium', turn over eggs when opaque and firmed up enough to flip without breaking. Pour/drizzle balsamic vinegar around the egg edges and over the eggs. It should sizzle and steam immediately. Cover immediately and turn off heat. Check eggs after a minute or so to assure their level of doneness. Serve with kosher salt and freshly cracked black pepper.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.