Happy Sunday everyone. It’s brunch time @MGFD_MIA right now, but if you’re at home like me, maybe sipping an espresso and catching up on some reading, or planning your escape — this time next week, I’ll be on vacation in Italy! — you may have a growl in your gut for some breakfast. I remembered some photos from Michael’s last visit to Grand Cayman that I hadn’t posted and it’s exactly what I have a yen for right now. I’m missing the ingredient in my refrigerator at the moment, but if you have some good eggs lying around, the best way to enjoy them Schwartz-style is soft boiled.
Place a small pot over high heat and bring to a boil. Gently lower the best egg you can find into the water. Reduce the heat slightly and let simmer for 4-4.5 minutes depending on the size of the egg. Remove and let it rest for a bit to set. While still warm, sprinkle Maldon sea salt and freshly-cracked black pepper, and you have the perfect scoopable breakfast. See how Michael breaks into some chicken beauties from Donna Connolly of Healthier Choice Eggs in East End, and follow the leader. A
chef’s steak knife comes in handy.