What immediately caught my eye was the seven-minute egg. While I was initially hesitant to eat an egg at dinnertime, I’m so glad I cast my reservations aside for this dish.
It comes beautifully presented in a cast iron skillet — the egg covered in a thick outer layer of breadcrumbs sitting on top of a bed of sauteed shaved brussels sprouts with garlic shallot, chili flake and soy-ginger ponzu. Sesame seeds are sprinkled on top for added crunch and flare.
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If you love contrasting textures, biting into the crusty egg ball is quite the experience — the gooeyness of the egg pairs well with the crispiness of the herbed breadcrumbs. Flavorwise, it is not spicy, but simply flavorful and robust.
The shaved brussels sprouts underneath bring a little heat, however, with the addition of chili flakes. The ginger-soy ponzu is heavier on the soy than citrus, adding a salty zest that really launches this breaded egg ball into the stratosphere.
While I’m not drinking this month, I was dying to get something light and bubbly to accompany this. The Mood Indigo is a new cocktail on the menu that fit the bill — made with beet juice, lemon, honey, sparkling wine and gin. I substituted sparkling water for the sparkling wine and gin but I’m sure the alcoholic version adds even more of a kick.
Red Owl Tavern is located at 433 Chestnut St.