{"id":26121,"date":"2020-04-20T23:20:02","date_gmt":"2020-04-20T23:20:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=26121"},"modified":"2020-04-20T23:20:02","modified_gmt":"2020-04-20T23:20:02","slug":"eggs-and-watercress-no-toast","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=26121","title":{"rendered":"eggs and, ..watercress, no toast; the music of Andr\u00e9 Caplet"},"content":{"rendered":"

\"\"<\/p>\n

Joyeuses P\u00e2ques!<\/em><\/p>\n

It was easter morning, and our first music of the day was French.<\/p>\n

I would be serving a roast later, so I skipped the bacon part of our bacon and eggs, substituting some juicy lightly dressed red cress from\u00a0Dave Harris\u2019s\u00a0Max Creek Hatchery<\/a>.<\/p>\n

The eggs themselves, from Millport Dairy Farm, enjoyed a scattering of red-vein sorrel from Norwich Meadows Farm, and the ‘un-toast’ was slices of an organic multigrain baguette from Bread Alone.<\/p>\n

It looks like I used a bit of Aleppo pepper on the eggs, but also a more conventional ground black pepper, which should probably be regarded as heresy.<\/p>\n