You all know that I love my fathers cooking… When growing up though there was one specific dish that I really enjoyed! (obviouslyyy more than just one, but this was something we ate very rarely) Brick A L’oeuf brings back tons of memories, somehow my aunt is in all of these memories. Particularly one memory where my aunt had laid out all the brick sheets, and our housekeeper seemed to think it was wax paper and threw them all into the trash can… Yea my aunt was not very pleased… Either way that is besides the point. Today I want to share with you all a very simple dish that is super yummy! The combo might seem strange to you, but trust me, it’s delish!
This recipe is one of my new favourites because it is super cheap and fast to make. Also you don’t need a lot of ingredients and it’s relatively healthy. I usually just wing it with the quantities of the ingredients for the sauce.
Growing up with my parents meant lots of adventures in the kitchen. From eating sea urchin fresh out of the sea to eating shark and bottarga. You might be wondering what bottarga is. Bottarga is often called the poor man’s caviar. It is made with the eggs from tuna, grey mullet or swordfish. To make this they massage the egg pouch till all the air pockets disappear. Then it is dried and preserved in sea salt which leads it to harden into a log shaped object.