A pawn shop?
We entered and looked around. Diamonds, watches, glitzy guitars, rock band memorabilia. Cool, but not why we were there.
“Excuse me,” I spoke to the woman behind the glass counter. “Reservation for dinner at 6pm. Are we in the wrong place?” She smiled and pointed to the nondescript door at the end of the room.
Bewildered (and more than a little hungry) we pushed the door open and were instantly transported into a velvety, vintage foyer of a restaurant (phew!) Our dining experience at Beauty and Essex was off to an interesting start.
The menu was composed entirely of tapas, which is my favorite way to eat. The small sharable bites meant that I would be able to taste most of the menu! One of my favorites of the night was the Spaghettini, served with an over-easy egg.
This is my grain-free rendition of the memorable dish. Mine is lighter and free of grains, but you knew that’d be the case. When you cut into the egg the creamy yolk drizzles down over the noodles….Mmmmmm!
- 1 Green Zucchini
- 1 teaspoon olive oil
- 1 tablespoon Pesto Balsamic Dressing
- 2 eggs
- 1 teaspoon fresh parsley, minced
- Use a vegetable peeler to remove all of the green skin from the zucchini. Cut in half, widthwise, and run through a spiral slicer to create long, thin noodles.
- Place a small skillet over medium low heat. Add the olive oil. Add the zucchini noodles and stir gently, until warmed. Add the dressing and continue to gently cook on medium low until fully warmed and tender. (Not too long, because the noodles will begin to mush!) Place the noodles on two serving plates.
- Lightly spray the pan with a little more olive oil. Crack the eggs into ramekins and carefully transfer on into the heated skillet. Cook, without disturbing, until the whites are fully set and the yolk is tender. Transfer on top of one serving of noodles and repeat with the second egg. Garnish with minced parsley and serve immediately. Enjoy!