Hard-Boiled Eggs
chilled tray, own lamp
Six chafing dishes run the length of the hot station, each one kept warm beneath its own lamp. Eggs, bacon, sausages and potatoes are plated hot, and the shakshuka-style poached eggs are finished to order while you wait.
Serving utensils and plates sit at the end of the counter — help yourself, and take a seat nearby.
Boiled to order, kept in chilled trays alongside the hot dishes
Slow-pulled over a low flame, soft and barely set
Smoked overnight, then finished until the edges crackle
Griddled in batches so every one lands hot
Tossed in butter and herbs, still glistening
Oven-roasted until the edges catch and the centre gives
Poached in a spiced tomato and pepper sauce, finished to order
The counter is laid out as one long run of six chafing dishes, each lifted by its own warmer and labelled for what it holds. Serving utensils and plates wait at the end.
chilled tray, own lamp
low flame, stirred slow
drained on the rack
griddled in batches
butter and herbs
edges caught, centre soft
Shakshuka-style poached eggs are poached at the sixth dish and handed over as they finish.
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