So-phis-ti-ca-tion. [suh-fis-ti-key-shuhn]. The art of becoming less naïve and more refined. The quality of refinement—displaying good taste, wisdom and subtlety rather than crudeness, stupidity and vulgarity. To become more worldly through cultivation or experience. To….
Ah, who am I kidding? I got nunna dat. I’m about as sophisticated as a Pop Tart. And just as square. Like a lot of you I sometimes pretend, but eventually I get found out. Like the time that I ordered the Trout Almandine special, and once the waiter placed it in front of me I asked him where they hide the tartar sauce. Sophistication always looks good, but sometimes it’s a lot of hard work. Take Beef Wellington. I’ve made this dish twice. It’s a half-day event. And each time that I served it to my sophisticated friends, they went bat-shit crazy. Couldn’t get enough, they said. I on the other hand, couldn’t wait to go out and get a Quarter Pounder with cheese.
It’s not that I don’t appreciate the finer things, it’s just that sometimes all of the extra hard work and cost just doesn’t seem worth it. I wanna be sophisticated, I just don’t wanna work too hard at it. Anyway, I recently had the need to provide a high-end breakfast for a special ‘friend’ that unexpectedly spent the night. A couple of eggs over easy and some Jimmie Deans just wasn’t gonna cut it. I needed sophisticated but do-able. And I just happened to have the perfect recipe. I call it, “The Morning After” breakfast. It also works for Mother’s Day and special occasions. Throw back a couple of Mimosas while you scarf it down and you’ve got the perfect start to your day. And if there’s an MMA bout on cable, it’s like Christmas morning!
The beauty of this dish is that it doesn’t require any special knife stills. If you can hack up some vegetables and walk away with all of your fingers still attached, you can make this dish. The hardest part is getting the eggs into a bowl without breaking the yolk.