london egg

Lin-Manuel Miranda being charming af on the 2017 Olivier Awards red carpet (x)

What else have you learned about British culture since you’ve been here?

…You guys have Cadbury Creme Eggs like year round, and that makes me very happy because we only get ‘em around Easter.

How do you eat yours?

One fell swoop–like a snake eating a rat I eat my Cadbury Creme Eggs.

7

Egg flintlock pistols

Manufactured by Joseph Egg c.1820 in London, England - serial number 2476.
.57 caliber over-under twin gold-inlayed damascus steel barrels, flintlock muzzleloaders, single trigger firing each barrel in turn.

Something about pairs of handguns instantly make them immensely cooler, even though chances are they were never used, let alone dual-wielded.

10

Almost half of the shorts that played Tribeca 2017 were directed by women.

Here are some captivating shots from ten of those films:

Julia Jones Buckets
Marianne Amelinckx’s Dive
Laura MossFry Day
Joey Ally
’s Joy Joy Nails
Georgia Oakley
’s Little Bird
Kristin Ulseth
’s Odd is an Egg
Aeyliya Husain
’s Shooting War
Marta Savina’s Viola, Franca
Katie Mitchell
’s Watched
Rubika Shah’s White Riot: London

The future is female and that includes the future of film.

6

Paul McCartney: Studio albums in chronological order.

Eggs Royale with Avocado and Asparagus

Ingredients:

  • 4 wholemeal english muffins
  • 4 eggs
  • splash of vinegar
  • 1 ripe avocado, sliced
  • 150g smoked salmon, sliced
  • 150g asparagus

For the hollandaise sauce:

  • 1 tsp lemon juice
  • 2 egg yolks
  • 100g melted butter
  • pinch of cayenne pepper 
  • salt


Directions:

To prepare the hollandaise sauce place egg yolks and lemon juice in a heatproof mixing bowl. Put some water in a small saucepan and bring to simmer (not boil) on a low heat. Place mixing bowl on top of it and whisk the eggs until it thickens a little. Start adding melted butter to the eggs, in small batches, whisking constantly, continue until fully incorporated. Season the sauce with salt and a pinch of cayenne pepper and loosen if necessary with a splash of cold water or white wine vinegar.

To poach the eggs bring a big saucepan of water to gently simmer (again, not boil) with a pinch of salt. Add a splash of vinegar to it. Crack the eggs into a small ramekins or cups and pour into the water in one fluid movement (you can do it one by one, or if you have a really wide saucepan you can add all eggs in one go, just make sure they are well sparated between each other). Cook for 2-3 mins for runny yolk, then remove with slotted spoon.

Meanwhile toast the muffins or place under the grill in the oven. Boil some water in a small saucepan with a pinch of salt. Add the asparagus spears and simmer for 3 minutes until soft but with a bit of a crunch.

To assemble put sliced avocado, followed by smoked salmon and poach egg on each toasted muffin. Pour hollandaise sauce on top and serve with asparagus on the side immediately.

Bon Appétit!

Cookingland