Eggs and more eggs

Posted On October 28, 2010

The Mediterranean Kitchen in St Martin’s Lane does eggs so well that it’s difficult to settle for anything else.  The two of us both began with goat’s cheese and caramelized onion on bruschetta, and both had the same complaint: the bread should have been toasted.

I chose the eggs Benedict, and was served two eggs, soft poached and warm, on a perfectly done muffin with ham.

My companion being vegetarian (actually piscatarian, sometimes spelled pescatarian), ordered eggs royale, which replaces the ham with smoked salmon.  We found both dishes excellent, and drank Tuatara Bay New Zealand sauvignon blanc (13 percent) with it.  It was a nice wine, even though I found myself thinking of those lovely fresh, zingy ones I enjoyed in New Zealand…