It was the name that caught my attention: Soft eggs with lobster. On bruschetta, no less. Little did I know it came scrambled with cream cheese and drizzled with truffle oil.
Wow. I was dazzled before I took the first bite.
What came to mind after I had savored the luxurious treat at Bar La Grassa in Minneapolis, and after a few contented groans, was this: I could simplify the recipe and make it at home (a frequent thought that keeps me busy in the kitchen).
Eggs and lobster are, indeed, the perfect choice for a spring brunch, a time when we all are looking for a bit of relief as we shed the mufflers and mittens and other vestiges of the past too-many months.
I am not hesitant to say I could use a little pampering right now -- and I'm not talking about a pumice stone and a king-size bottle of extra-dry lotion.
I want indulgence I can sink my teeth into. What I love about this sumptuous recipe is that a little luxury goes a long way.
Consider the recipe's basic elements: It is simply scrambled eggs with cream cheese and a bit of lobster served atop what is essentially toast. The operational word here is "bit." We are talking about a small amount of lobster. You can be as extravagant as your bank account and temperament allow, but for this morning meal, a 5-ounce lobster tail is sufficient for four people -- at a cost of $10 or less at a discount grocery store.
You could use even less lobster, or none at all, given that the cream cheese is decadent in itself. Or substitute another seafood preference: smoked salmon, shrimp, crab or white fish.