Oh hello, My name is Liz and I have an addiction to beautiful egg yolks. There, I have finally admitted it … Step One!
Seriously … are there people out there that aren’t?
My addiction started late in life. Maybe thats a good think or perhaps evil because of all the days that were missed not enjoying this super creamy deliciousness. Am I weird? I am sitting here typing into my computer about my issues with missing the joys of egg yolk. Hmm … the jury is in and they have decided I am just a foodie blogger exploring new things. Phew!!!!!
Now lets talk about Guadaloupe. First let me tell you about the one reason why it has been such a positive experience, recycling. Yes, that seems crazy and if I were an outsider it would appear the same way but for the most part 95% of the Caribbean does not recycle. GASP! Oh I know. Its horrible. Do you know how much this kills me. But here every time I throw something in the bin its like “Yay, recycling … SMASH, Yay, recycling.”
Besides that the trip so far has been one of the most enjoyable for me in Caribbean. Why I have never been here before just seems too crazy to be true. Rob and I were talking about why we would have never stopped here before and we can’t seem to think of a reason.
Craziness is the answer.
Actually, we have not even made it to the main island just to the Isle Des Saints but I can’t think of a reason to leave. I am absolutely in love in with this place. In fact I don’t want to leave. Do I have to?
I have never been to France but this reminds me of what the small little coastal towns would be like. In typical french style, everything seems to be shut down from about 1:30 – 3:00 for an afternoon sleep or perhaps a bottle of white wine, and most close at night before 8:00pm except for one bar called The Coconut Bar. After one week here and seeing absolutely ZERO nightlife we were on a mission to go explore as something, anything had to be going on. The first few nights we had gone in after dinner to walk Sadie, it felt as if we had stepped into a ghost town and tumbleweeds were blowing down the street while not a soul was to be seen. Saturday night we cracked the code of this small island and discovered a huge party on the beach in front of The Coconut Bar. Everyone in town seemed to be there. So there was another side to this sleepy little island town afterall, who knew!
Enough about that, lets jump right into this super delicious, incredibly simple crostini, or is it Bruschetta or is it a Smorrebrod. Is there a difference between the three? Either way here are a few reasons why you will want to make this no matter what you call it:
- Quick and Easy
- Oh so creamy aka Major Egg Yolk Explosion
- Healthy
- Simple yet Impressive
- Major Yum Factor
If you have issues with making perfect poached egg then here is another way to achieve it. Place a pot of water over high heat and wait till it comes to a boil. Gently drop your eggs in and reduce the heat to medium. After 5 minutes, remove the eggs from the water and place into a bowl filled with ice water for 1 minute. Gently peal the eggs, you will feel that they are runny inside, and place on the toast. Much easier when doing this for a crowd as well.
Now let me tell you about a little something called Horseradish Sour Cream. No, it is not new to the food world but it is INCREDIBLE and if you have never tried it before prepare to have your tastebuds thank you. It is good on so many things, beef stew, roti, sandwiches, chicken and of course this Crostini, you might want to make extra. Depending on what type of horseradish you have I suggest starting with the sour cream and adding a tablespoon of the horseradish at a time until you get the desired heat that you want. And, if you want to make this a complete meal try serving with a small side salad and a few asparagus. A very impressive weekend brunch. Oh, and if for some CRAZY reason you don’t like Smoked Salmon, although I find that very hard to believe, procuitto would be a great alternative
Enjoy!
xoxo Liz
- [br][b]Crostini:[/b]
- 2 Slices Good Quality Thick French Bread
- Beet Sprouts
- 4 Slices Smoked Salmon
- 2 Eggs
- 1 Tbl. Capers, Roughly Chopped
- Dried Dill
- Salt
- Pepper
- [br][b]Horseradish Sour Cream:[/b]
- 1/2 Cup Sour Cream
- 4 Tbl. Horseradish
- Salt
- Start by making the Horseradish Sour Cream. Add all the ingredients together in a bowl, seasoning with salt, and add enough horseradish till you get your desired taste. Set aside in the fridge
- Heat a pan over medium heat filled with 2 inches of water and add a couple tablespoons of vinegar. Once the water begins to simmer, crack 2 eggs in the pan and put a lid over to
- Once the water starts to boil and the bubbles form over top, remove the lid, turn down the heat to medium and simmer until cooked through, 1-2 minutes
- When the eggs are done, drain on paper towel and season with salt and pepper
- While the eggs are cooking lightly toast the two piece of french bread
- Now you can assemble. Take 1 tablespoon of the sour cream and spread it over each piece of toast. Top with one poached egg and two slices of smoked salmon each, a few beet sprouts and 1/2 tablespoon of capers. Finish with some sprinkled dill, salt and pepper
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