Serious Eats: Recipes

Dinner Tonight: Provencal Fried Egg Soup

I've only had a bit of experience with David Tanis's new cookbook A Platter of Figs—a few recipes are available here on Serious Eats and from excerpts on—but from what I've read, it's really a gem. I was particularly struck by how many of the recipes offer variations, depending on what's available. Not only does it encourage experimentation in the kitchen by suggesting new possibilities, it also respects the seasons, one of the book's central conceits. If a vegetable is not at its peak, why use it? Better to explore a variation.

His fried egg soup is originally a soup of Asian flavors with garlic, ginger, scallions, and bok choy leaves. But he also offers this Proven├žal version, which replaces the ginger with some sage leaves (which I had languishing in the fridge), uses spinach instead of bok choy, and floats the eggs on toasted bread. It was simple and comforting, a garlicky chicken broth enriched with the runny yolk and woodsy sage leaves.

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