Beet-Dyed Egg

 

This jewel-toned egg.

The garnet hue.

But the color goes all the way through the white, and into the yolk too!

This is what happens when you let the egg hang out in the beet juice for a few days. If only overnight, you get a nice red rim around the inside edge when you slice it open.

What should I make with this beauty? ❤

Toast Of The Day: Another Breakfast One!

By now I've settled on a kind of formula for an ideal toast. It starts (usually but not imperatively) with a spread, in this case creamy polenta. I thought about firming it up and pan frying it, but decided to use it in its softer form for contrast here. I also like to have some greens and a protein, then some textural contrast like something crunchy, and finally some interesting tangy or spicy top note.

This one was overwhelmed by the sausage flavor, which was tasty enough, but not as exciting or original as it could have been. I'd mix it up a bit next time.
😊❤🍱🌽🥬🍳🐖