Warm Egg Salad on Crossiants
This is basic country food at its finest. Lisa Smith, the executive chef for Central Market supermarkets in Texas, was visiting us at the farm and one morning we brought her to Max London’s in Saratoga Springs for breakfast. Their croissants blew her away and she called them the best she ever had (and Lisa knows croissants — she studied under the wonderfully gifted chef-teacher Madeleine Kamman and worked in France). She bought a few to bring back to the house and, upon arrival, said to Charlie and me, "Guys, today you rest. I’m making egg salad for lunch!" Of course, Lisa’s egg salad isn’t just egg salad — it’s creamy and warm and punctuated by the slight bite and crunch of arugula/rocket and smoky country bacon. Click here to see An Unlikely Farmer plus more recipes.
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