This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial ...
Avgolemono is a traditional Greek soup known for its egg-lemon mixture that thickens the broth. Some versions are simple, just broth with thickening and seasoning, while others, like this one, are ...
This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply broth that's thickened and seasoned, while others are more substantial and ...
Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes ...
The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavour and colour. The sauce is bursting with sharpness and samphire is a lovely, salty, green plant that grows ...