Market Lunch At Eastern Market- A Return For Breakfast
I’m a little reluctant to say I haven’t returned to Eastern Market since the opening of the temporary building across the street. Before the fire last April, Frank and I would go occasionally (read once, maybe twice a month) on Saturday mornings for one of our favorite “real” DC experiences. We generally try to get there before 9 so we don’t have to wait an eternity in line. Generally Frank stands in line and I take a walk down the street to Murky Coffee to get us a large latte to share while we wait. Not straying from tradition, Frank gets the bluebucks (blueberry buckwheat pancakes) and I get the crab cake benedict.
I’m glad to report that the folks and food at Market Lunch were as wonderful as ever upon our visit last Saturday. We arrived just before 8am and viola! no line. We chatted with the woman who took our orders and she said that business is pretty good, but not as busy as before the fire. Indeed, I was a bit surprised and concerned that even by the time we left, there was no significant line (I did find out later that yes, indeed, the line can snake out the door on Saturday mornings).
We waited a bit as the kitchen made about 14 breakfast sandwiches for (I believe) a group of firefighters-that ought to have fueled them up! When we got our food (and of course not a moment before!) we took a seat at the communal table which survived the fire. I love that table. It’s presence says “I’m here. I survived. I’m not going anywhere.” It anchors Market Lunch even in their temporary digs.
Frank’s bluebucks were big as frisbees and perfectly cooked. How do they do them so perfect everytime? Why is it that when I make pancakes the first two are pale gummy pucks? Oh well… Frank enjoyed them smothered in syrup, with a side of sausage.
I too enjoyed my crab cake benedict which I believe had more crab compared to my memory of the last one I ate. The egg was done perfectly and oozed it’s yolk into the hollandaise sauce of unspecified origin. Now, I love fresh hollandaise wafting with lemon and silky in texture, and Market Lunch’s hollaindaise is…not. BUT..it’s not bad and once mingled with egg yolk, the sum is greater than the parts so to speak. All in all, it was the same as it ever was, and I loved it.
My side of grits were creamy with a bit of a grit- chew. Perfect with the generous pat of butter they give (did you see that puddle of butter?!)
We left vowing to get back into our routine and enjoy breakfast there more often. Besides, it’s winter and I’ll need some meats for braising from Union Meats. And cheese. And fresh pasta.
Dinner Tonight: Garlic Soup
Posted by Nick Kindelsperger, December 21, 2007 at 4:00 PM
I finally got the courage to make this. Maybe it’s just the title, but it was never something salivated over. I just gave in because of Daisy Martinez, host and author of Daisy Cooks, loves it so. This soup was even in her top 10 hits stuck in the front. So finally, after I realized I didn’t have much else to eat but I always have garlic, I decided to try it.
Out of some very meager ingredients, comes a full and surprisingly luscious soup. I think it was the combination of the andouille and that egg. I was secretly very scared that I’d mess it up, but it turned perfectly. When you open it up, the yolk filters through the broth and thickens it up nicely. Of course, I didn’t realize until right about five minutes ago that I’ve had both onion and garlic soup this week. Good thing the fiance likes me. I wouldn’t suggest this with anyone you’re unsure of.
Garlic Soup
- makes 2 servings -
Ingredients
2 tablespoons olive oil
1 links andouille (or chorizo), cut into 1/4 inch slices
6 cloves garlic, peeled, and thinly sliced
3 cups chicken broth
1 bay leaf
1 teaspoons white vinegar
2 eggs
2 slices of bread
Salt
Procedure
1. Pour the oil in a pan and turn the heat to medium. Toss in the sliced sausage and cook for 2-3 minutes. Remove to a bowl.
2. Turn the heat to low and add the sliced garlic. Cook gently for 4 minutes, and remove . Place in the bowl with the sausages.
3. Turn the heat back up to medium, and place the sliced pieces of bread in. Cook until they are golden brown, about three minutes per side. Remove and set aside.
4. Return the garlic and sausages to the pot, pour in the chicken broth, and plop in the bay leaf. Bring to simmer over medium heat and season with salt.
5. While the soup is a simmering, bring a small pot of water and the vinegar to a simmer. When ready, crack an egg into a small bowl. And then slide the egg into the pot very, very gently. It should curl up nicely in the water and remain compact. Cook them for about 5 minutes.
6. To construct the soup, place a piece of bread in a soup bowl. Gently set a poached egg on top. Pour in the garlic soup.