I'm not procrastinating. I'm multi-tasking.

[lagilman]

One of the things I've added to my brunch resume, to considerable success, is Eggs Gilman: a mini-frittata of sorts served on top of a toasted english muffin with thin curls of sharp, aged cheese and fresh herbs. It's really really good. But the urge to make it a little fancier has come upon me, and now I'm Contemplating Sauces.

Hollandaise of course comes to mind, but I don't want to make Eggs Benedict and anyway, I'm thinking less creamy and more light and spicy to match the frittata.

Any suggestions from the cooks' gallery? Ideally it would be something that could be made ahead or whisked together while the eggs cooked, because I've sworn off Complicated Dishes [mostly, okay? I've been known to show off when in the mood]

Comments

[vincam.livejournal.com]

I suppose ketchup is right out. (g,d,rlh)

[lagilman]

ketchup isn't a sauce. Ketchup is a condiment.

(I've been considering a salsa-ish sauce, but it's not 'tasting' quite right in my brain)

[vincam.livejournal.com]

Tell that to Travis. Please.

[mevennen.livejournal.com]

I was going to suggest a green chilli salsa thing. Not sure about the combination with cheese, though.

[vincam.livejournal.com]

Chili and cheese is finestkind. There would be almost no Mexican food without it.

[lagilman]

only problem is that this is more an Italian-inspired dish than a Mexican one... (not that I don't mix food-cultures with abandon, but it's not where my taste buds are leading me, for this)

[vincam.livejournal.com]

I'm a big fan of Mexican, but fresh herbs are delicate and are often pointless with unsubtle peppers.

[lagilman]

subtle peppers and herbs, on the other hand, work quite well. Especially when roasted. Hrmmm.

[fakefrenchie.livejournal.com]

Sorrel in cream? The sorrel is quite tart, which makes up for the cream.

[ex-fashioni.livejournal.com]

Olive oil, butter, fresh lemon juice, garlic, finely diced green or red chilis, shallots, maybe whisk in some queso blanco or asadero at the very end?

[lagilman]

mmmm, queso blanco and green chili might do the trick....

(I need a nom nom nom icon...)

[girasole.livejournal.com]

Oh yum.

[jslinder.livejournal.com]

What about a green tomatillo salsa, peppers of your choice, take it down to a thick puree, mix in some exra virgin olive oil and store in a squeeze bottle for multi-use over a couple of days/weeks depending on acid content

[jslinder.livejournal.com]

And on a more odd note - mango-chile puree?

[deborahlive.livejournal.com]

I started topping almost all my omelets with mango salsa last year.

[lagilman]

Mango's not quite the flavor I'm thinking of, for this. Although I have a mango chutney I use for fish that's delish...

[vincam.livejournal.com]

I've been using a lot of mango-habanero salsa lately. Also peach salsa. Good stuff, Maynard. This might be an idea for my breakfast burritos, which are always, "Hmm...let's throw this in and see if it sucks..."

[mindyklasky.livejournal.com]

How about a cheddar salsa - chunks of the sharpest cheddar you can find, with tomatoes and/or peppers and/or other salsa-ish ingredients?

[burger-eater.livejournal.com]

A raspberry reduction would be nice, but might be a pain. How do you feel about red-eye gravy?

[lagilman]

I dunno, I've never felt about red-eye gravy. Sounds like it could get messy...