Ouefs à l’ail (via Tom Nealon of CRUDITAS)


(Photo Credit: Tom Nealon)

I first read Tom Nealon’s work on his brilliant “De Condimentis” series for HiLoBrow, and started reading his blog CRUDITAS shortly after that.

(Incidentally, he also wrote the fantastic article “Golden Apples, Crimson Stew“, a brilliant explanation of Aztec foodways and ancient cannabalism.)

Eggs are the quintessential American breakfast food, so I wanted to share this 18th century French recipe for eggs from Tom’s site with you, because he is awesome and it is awesome.

Go. Read. Cook.

(and incidentally, this is BNB’s 100th Post!!!!!)


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