Labour Day Brunch

Posted in Brunch

 

IMG_4465 (2)

Fluffy scramble eggs served on a croissant and topped with jalapeño and mint lamb sausage. The meat was sliced and sautéed in evoo with minced spring onion and minced garlic. The sweet lush flavor of the ripe Freestone peach slices were an appropriate contrast to the richness of the sausage. [Presentation flaw… The top of the croissant should have been stacked on top of the eggs and set back a bit, instead of being laid to the back and upside down. Oh well… I guess I’ll have to make it again.]

Unknown's avatar

Published by The Flavor Democracy

This is a blog dedicated to visual and written subject matter for food and wine enthusiasts. The focus is on the interaction of flavors, not just ingredients. Just as music is often described as a language, so, too, is cooking and flavors are its vocabulary. Good cooks, chefs, gourmets, and foodies are the gastronomic analogs of writers, poets, painters, and musicians.

Leave a comment