Christmas Supper 2008

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After a very large, mid-afternoon Christmas Eve dinner at my in-laws, my planned Crown Roast of Pork in Calvados Sauce with Apple-Pecan Dressing seemed….. impossible. Especially since we were expected for dessert at friends’ and still had some gifts to wrap, etc. .

Mrs. E. was the one who had the perfect solution. “Let’s do something light and simple. Eggs!”

This may have been our late supper, but it would make an equally nice, easy and elegant, Christmas Day brunch since it takes roughly 15 minutes to prepare.

Soft scrambled eggs with scallions and Roma tomatoes, lobster sautéed in butter and sherry, topped with bacon/lardons, crème fraîche and “fauxruga” (American Caviar) served over puff pastry.

Merry Christmas. And thank you for reading and your many, very kind comments. I couldn’t do it without you.

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