This is perhaps Stan Laurel and Oliver Hardy's most atmospheric short. each mark, "I'll bet you a dollar you can't put this egg in your mouth without breaking it.
Drain on paper towels.
In a large bowl, toss fried eggplant, tomatoes, onions and parsley. Stir in mayo; season with pepper and more salt if needed.
Pecorino pepato, Pecorino romano or Parmesan, for laurel and hardy egg in mouth 1 lemon, cut in wedges Preparation Lay flank steak on a baking sheet and season on both sides with salt.
Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan or use a spice mill or mortar and pestle to obtain a very coarse grind. Measure 1 tablespoon of crushed pepper and sprinkle on both sides of steak.
Strip leaves from rosemary. Sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into surface.
Leave at room temperature for an hour or refrigerate for several hours and bring to room temperature before proceeding.
Meanwhile, heat oven to degrees. Place a cast iron skillet large enough to hold the steak or a heavy roasting pan on the upper rack.
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Let skillet heat for at least 30 minutes. Carefully put flank steak in pan and close oven door.
After 5 minutes, flip the steak it should be well browned on the bottom and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare laurel and hardy egg in mouth.
Alternatively, cook steak under broiler about 2 inches from heat.
Remove steak and let rest on a carving board for 10 minutes. Cut meat on a diagonal, against grain, into thin slices. Arrange sliced meat on a large platter and surround with arugula.
With a vegetable peeler, shave about 2 ounces of cheese over arugula. Drizzle with a little olive oil and garnish with lemon wedges.
Hungry for more recipes. Get recipes, tips and special offers in your inbox. Opt out or contact us anytime. Sign Up Please enter a valid email address. Bring to a boil over high heat.
Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth.
Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot.
When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces. Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor.
Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
Add a little water if needed.
Egg in the mouth. Laurel and Hardy - laurel and hardy egg in mouth
Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
Add cooked laurel and hardy egg in mouth paste and chicken meat to stock.
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Bring to a simmer and cook 10 minutes.
Cook noodles according to package directions. Turn off heat under soup and stir in lime juice.
To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using.