MEDITERRANEAN STYLE VALENTINE'S EGGS

Dearest friends, I am sorry – no chocolates, no champagne, no roses in this blog post.
Please don’t get me wrong, I don’t wish to look like a party spoiler!
But here is my little secret to keep your loved one close to your heart and it works every day, not only on the 14th of February!
My man likes deep-sea fishing in the small hours before break of dawn, and by the time the sun caresses the shores and licks the sand with its first golden rays, he will be home with some fresh fish for me.  And he will be very hungry.  Fluffy food is not something I can sustain a man of the sea with.
The menu for the day –
MEDITERRANEAN STYLE VALENTINE'S EGGS:
Organic free-range egg nestled on a bed of melted Bulgarian Feta and homemade cultured butter; cradled in smoked continental frankfurter and dusted with wood-smoked mild paprika from the La Vera region of Spain.



METHOD:
Slice the frankfurter lengthwise and leave about 5cm of it in one piece.  Gently open and turn around each half to form a heart and secure with a toothpick.  Place the frankfurter in a medium heated skillet and put in the middle of it first some of the cultured butter, then crumbled Bulgarian feta.  When the feta starts to melt break an egg in the middle of the nest and cook till the eggwhite is firm but egg yolk still looks runny.  Set aside and wait few minutes before plating it.  Serve with roasted cherry truss tomatoes and a salad of shaved red radish, dressed with Cretan Extra Virgin Olive Oil and Kalamata Balsamic Vinegar.

Happy Valentine's Day to all!

Until my next post,
My very best wishes,
Sophia

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365 DAYS OF PHOTOGRAPHY – 2014