Today I’m moving my photography table upstairs because the workers are going to remove the fireplace. I swore on a stack of bibles that even though I would cook, I would take no pictures. However, when I made breakfast this morning by spreading a thin layer of Fatima’s lentils http://cookinginsens.wordpress.com/2011/10/27/fatimas-lentils-with-spiced-cured-pork-shoulder/ on the bottom of an egg ramekin, topping that with diced tomatoes, eggs and Langres cheese, then baking that in the oven, what could I do. That yolk peeking out of the white just would not leave me alone! I was forced to take this picture.
Langres is included in the celebrated “Delices de Bourgogne” cheeses. Popularized by the Dominicans in the 17th century, this cheese conserves well. Is that English? Roger?