The Edible Valley Podcast

Episode 224” What is on the Menu?

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William Stringer, a seasoned food critic, and Chef Jonathan, an acclaimed culinary expert, engaged in a lively conversation about menus. They delved into the intricacies of this essential restaurant element. Chef Jonathan explained the significance of a menu as a reflection of a restaurant's identity, showcasing its culinary expertise. They discussed various menu types, from à la carte to prix fixe, emphasizing how each caters to different dining preferences and occasions, ultimately shaping the dining experience.

Feta fried eggs are a delicious and simple dish to make. Here's Williams basic recipe to get you started:

Ingredients:

  • 2 large eggs
  • 2-3 ounces of feta cheese, crumbled
  • 1-2 tablespoons of olive oil or butter
  • Salt and pepper, to taste
  • Optional toppings: Fresh herbs (e.g., parsley, dill, or chives), red pepper flakes, or sliced cherry tomatoes for added flavor and color

    • Instructions:

    1. Heat a non-stick skillet or frying pan over medium heat. Add the olive oil or butter and allow it to melt and coat the bottom of the pan.
  • Once the oil or butter is hot, add the crumbled feta cheese to the pan. Spread it out in an even layer, allowing it to sizzle and slightly melt. Cook for about 1-2 minutes, or until the edges of the cheese start to turn golden brown.
  • While the feta is frying, crack the eggs into a small bowl, being careful not to break the yolks.
  • Gently slide the cracked eggs on top of the fried feta cheese. Season the eggs with a pinch of salt and pepper.
  • Cover the pan with a lid and cook the eggs to your desired level of doneness. If you prefer runny yolks, cook for about 2-3 minutes for sunny-side-up eggs. For over-easy or over-medium eggs, cook a bit longer.
  • If you want, you can sprinkle some optional toppings like fresh herbs, red pepper flakes, or sliced cherry tomatoes on top of the eggs during the last minute of cooking.
  • Once the eggs are cooked to your liking, carefully transfer them to a plate, using a spatula to scoop up the feta and eggs together.
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    The Edible Valley PodcastBy The Edible Valley Podcast
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