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A Slice of Greece in Dupont Circle

A Slice of Greece in Dupont Circle

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Directly above the Dupont Circle metro stop, Zorba’s has an umbrella-ed courtyard and two levels of spacious indoor dining. The restaurant has white walls, blue floors, and numerous potted plants that trail their green tendrils almost to your table.

Piping hot and fresh from the grill, chicken souvláki takes shish-kebab to the next level. Tender and juicy, it’ll have you licking the wooden skewer for every last morsel. The Ionian salad comes with three plump keftéthes, which are meatballs rolled with onions and fresh parsley. House-made rolls accompany most entrées, and you can order them stuffed with Kalamata olives or feta. Not in the mood for Greek? Pizzas are surprisingly good as well, and mini pizzas made on pita bread are the perfect size for small appetites. A honey-drenched square of homemade baklava is hard to pass up, but it is rivaled by fage, a thick yogurt served with crushed walnuts and honey.

DC Outlook

Seasoned professional, Justin Abad, has joined the food-and-beverage team at The Dupont Circle where outlets Café Dupont and Bar Dupont are not only a draw for world travelers but also a focal point in one of Washington’s most popular neighborhoods.

Mr. Abad will serve as General Manager of Outlets. He brings to the position extensive experience as an independent restaurateur with knowledge of the Washington market and important relationships within the tightly knit culinary and beverage community.

A graduate of George Washington University, Mr. Abad began as a server at Cashion’s Eat Place in 2002 and hasn’t looked back. Along the way, he studied and worked in Rome where he immersed himself in culinary and oenological history. Upon his return to the States, he began training under Cashion’s wine director and partner, John Fulchino, and within a short time was promoted to General Manager. In July of 2007, Mr. Abad and his partners purchased the restaurant from owners Ann Cashion and John Fulchino.

In 2010, Mr. Abad opened A.M. Wine Shoppe, a neighborhood delicatessen focused on a carefully curated wine selection with antipasti and charcuterie. This led to new ventures the first of which was Pop’s SeaBar opened in September 2014. He also co-founded TinMan Hospitality, an independent restaurant consulting practice with a focus on system efficiencies, defining and improving culture, and management development.

“Justin brings with him an impressive and exciting range of experience in the food-and-beverage area. We are delighted to welcome him to the team,” noted Mark Roche-Garland, General Manager of The Dupont Circle.

About The Dupont Circle:
The Dupont Circle sits a stroll away from the city’s political bustle, surrounded by boutiques, bookshops, artisan bakeries and sidewalk cafes. The polished stone floors of the hotel’s glamorous lobby have, for decades, echoed with the footsteps of DC’s political heavyweights, while the Italian marble fireplace has warmed fretful conversations long into the evenings. The Dupont Circle really comes to life after dark, and Bar Dupont buzzes as guests and locals rub shoulders with Washington’s hip crowd. Bar Dupont also offers lunch and dinner, while the modern French brasserie Cafe Dupont serves breakfast, dinner and weekend brunch. The lounge area on the Executive Floor - Level Nine – is the perfect place to digest the day’s news over great coffee, while balconies offer astonishing views across the city - perfect to absorb the buzz of global decision-making going on all around. The 327 guest rooms and suites are comfortably appointed spacious and design-led, each with their own iPhone docking stations, flat screen TVs and spacious bathrooms with roomy walk-in showers. For more information, please visit

About The Doyle Collection:
The Dupont Circle is a Doyle Collection hotel, an Irish, family-owned luxury hotel group with hotels in five vibrant cities: Dublin, London, Washington DC, Bristol and Cork. All eight hotels offer a unique Slice of the City offering guests a taste of the fantastic locations through special menus, amenities and distinctive touches in the hotel. They also open the door to special experiences around the city through the expertise and contacts of the hotel team and partnerships with the best local experts and attractions. The design-led properties provide modern havens for contemporary travelers, as well as stylish bars and restaurants for local consumers. For more details please visit

Join the conversation at The Dupont Circle on Twitter, Facebook and Instagram, and see adventures across Doyle Collection’s home cities by searching #sliceofthecity

The 7 Best Places for Spaghetti in Dupont Circle, Washington

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/> Bon Appetit Magazine: The tasting menu at arguably the best restaurant in the District always includes a selection of beautiful pastas. Our top choice? Chef Johnny Monis's spaghetti with crab and sea urchin. Read more.

/> USA TODAY: Must-try pastas: pappardelle with a ragout of rabbit and olives, spaghetti with a creamy sea urchin, and agnolotti with Kabuki squash and served with pork sausage. Read more.

Sesame Crusted Feta with Aged Balsamic and Honey

Recipe Courtesy of Chef Tony Chittum, Iron Gate, Washington, D.C.

3 cups olive oil
1 egg
3/4 cup (1.75 ounces) panko bread crumbs
1/4 cup (1.25 ounces) white sesame seeds
1/4 cup (1.25 ounces) black sesame seeds
1/3 cup (1.4 ounces) all-purpose flour
One 8-ounce block of feta cheese, cut into 1/2-inch slices
2 tablespoons aged balsamic vinegar
1/4 cup (about 3 ounces) honey

1. Heat the olive oil in a pot until it reaches 350˚F. While the oil is heating up, crack the egg into a small mixing bowl and whisk until smooth.

2. Place the breadcrumbs and both sesame seeds in another bowl and mix them together.

3. Pace the flour in a third small mixing bowl and line the three bowls up on the counter with the flour being the first, egg second and breadcrumb mix last.

4. Coat the feta in the flour, then the egg and finally the breadcrumbs, making sure that they are evenly coated at each step. Carefully place the breaded feta into the hot oil and fry until golden brown. Drain the feta on paper towels to remove excess oil.

5. To serve, place the feta on a plate and drizzle with aged balsamic and honey. Serve immediately.

Photo courtesy of Rose Collins.

Marguerite Imbert writes about restaurants and global food trends for the MICHELIN Guide website and elsewhere. The New Yorker and foodie enjoys writing and testing recipes and encourages everyone to cook without them.

D.C. Doughnuts: Astro And GBD Open Their Doors Selling Doughnuts And Fried Chicken

WASHINGTON -- Two new eateries specializing in doughnuts and fried chicken are now open in D.C.: Astro Doughnuts & Fried Chicken, near Metro Center, and GBD (Golden Brown Delicious), just south of Dupont Circle.

GBD officially opened last week, while Astro debuted today after hosting pop-ups earlier in 2013.

Why did two shops with nearly identical concepts open within a week of each other? Writing in the Washington City Paper, Jessica Sidman notes that "if it’s popular in D.C. now, there’s a good chance it was popular somewhere else first," and that foods like doughnuts and fried chicken are "steeped in nostalgia."

At Astro, Pastry Chef Jason Gehring (formerly of Fiola and Poste Moderne Brasserie) offers two types of fried chicken -- his family's buttermilk recipe and Korean-style with spicy garlic or Sriracha -- plus a combination of six daily doughnut flavors and a rotating selection of specials.

  • Vanilla Glazed
  • Brooklyn Blackout
  • Maple Bacon
  • Peanut Butter & Jelly
  • Crème Brulée
  • Twink-nut

GBD comes from Chef Kyle Bailey & Pastry Chef Tiffany MacIsaac, the husband-and-wife team behind Birch & Barley. Start the day with fried-to-order doughnuts or chicken on a biscuit later in the afternoon, lunch combos with fried chicken, Kohlrabi cole slaw and a biscuit are available for under $10. GBD will also serve a yet-unannounced dinner menu.

Doughnut Flavors at GBD:

  • Classic
  • Cruller du Jour
  • Bourbon Butterscotch
  • Grapefruit Campari
  • Tres Leches
  • Carrot Cake
  • Key Lime Pie
  • Devil's Food
  • Chocolate-Filled Brioche
  • Apple Fritter
  • Joe Cake

Doughnuts aren't just a hot trend in Washington. Take a behind the scenes peek inside New York City's popular Doughnut Plant, then check out a few ways to burn off the calories from your favorite junk foods.

Katherine’s Silver Lining Approach: Your Mediterranean Diet Pantry & Featured Recipe

  • At March 23, 2020
  • By Katherine
  • In Articles, News, Recipes
  • 0

What science has discovered as the ideal diet hasn’t changed for more than half a century. What we’ve learned since then, though, are why and how the diet is so perfect. It’s worth making the switch, for many reasons! For one, it boosts your body’s immune system dramatically, thus, its ability to fight diseases from colds to flu, cancer, heart disease, diabetes, arthritis, Alzheimer’s, even possibly today’s scourge: COVID-19.

The Mediterranean Diet is a complex diet containing many foods that contribute to its health benefits. It’s plant-based, high in vegetables, fruits, legumes, whole grains, nuts, seeds, fish, low-to-moderate in high fat dairy and red meat (very low in saturated – animal – fat) and the occasional glass of wine. Olive oil is the diet’s principal source of fat.

It was first observed in the 1950s by nutrition scientist, Ancel Keys, that people in Greece, southern Italy, southern France and other countries bordering on the Mediterranean, eating their local food, experienced few nutritional problems and rarely suffered from heart disease. Since then, many studies have confirmed that this mixture of foods we now call the Mediterranean diet has significant properties which may help prevent not only heart disease, cancer, diabetes, Alzheimer’s, dementia, arthritis, many of the diseases of aging, and even weight gain.

While every element in the Mediterranean diet is important, eating fresh, extra-virgin olive oil may trump everything. The type of fat you eat is critical to your health. This is because fat ends up in all of your body’s cells. It acts as a cell lubricant, improves flexibility and communication between cells, and is important for cell metabolism and gene expression. If the fat you eat is saturated – solid at room temperature – as in butter or animal fat – this decreases cellular flexibility and functioning. So, following the Mediterranean diet, but eating the wrong kind of fat, could reduce your health benefits.

Olive oil, the staple of the Mediterranean diet, is unique in many ways. First, it’s made from a fruit which is exposed to the elements. This exposure forces olives to synthesize antioxidants and anti-inflammatory nutrients to protect themselves and concentrates the valuable nutrients in the oil, which is high in compounds called polyphenols, Vitamin E and carotenoids, like beta-carotene. New research shows high polyphenol olive oil turns OFF genes that cause the metabolic syndrome, the constellation of high blood pressure, blood sugar and cholesterol.

Polyphenols are also found in wine, tea and cocoa and are known for protecting the heart in many ways – reducing blood clotting, lowering bad (LDL) cholesterol, raising good (HDL) cholesterol and lowering blood pressure. Vitamin E is a well-known antioxidant which helps prevent oxidation and cellular aging and may help prevent diseases such as cancer. Caretenoids are plant compounds giving the olive its color. They’re important for your immune system, your skin, your vision, bones, reproduction, and may reduce cancer risk. Olive oil is also high in heart-healthy monounsaturated fatty acid called Oleic acid.

Eating the Mediterranean diet is the most economical way to eat. In fact, it is a diet borne of poverty. The original Mediterraneans, who ate the purest form of the diet in the 1950s and 60s, ate mostly fruits, vegetables, whole grains, nuts, seeds, legumes, fish, and olives, all of which were local. This is all they could afford and it happened to be the healthiest diet on the planet. They were also quite thin and naturally very active in their regular routines. All of these factors contribute to its health benefits

Olive oil’s beneficial health properties, its polyphenol content and acidic pH, degrade over time, as days, weeks, and months go by after harvest. Other factors play a role, too: the harvesting method, the age of the trees, the ripeness of the olives, the processing, and the storage. Since time, heat, and light affect polyphenol content, choose olive oil that:

  • Is no more than one year old (look for the harvest date – not a sell-by date – on the label),
  • Is in an air-tight, dark glass, or tin container,
  • Is stored in a cool environment, and
  • Smells and tastes like olives, which could be fruity, grassy, or peppery.

The Mediterranean Diet pantry

This is the perfect way of eating during our collective isolation. It’s inexpensive and most foods can be dry, frozen or canned, when fresh aren’t available, which is the case this time of year. Some examples:

  • Canned chopped tomatoes, or any frozen fruits and vegetables
  • Dry or canned beans, peas, whole grains such as bulgur, barley, oats, canellini beans, black beans, lentils, chick peas,
  • Nuts and seeds
  • Fresh lemons, and citrus fruit or vinegar, and olive oil for salad dressings, canola oil for cooking with high heat,
  • Fresh onions, garlic, and root vegetables when available,
  • Canned wild Alaskan Salmon, herring, anchovies, sardines,
  • Whole wheat breads, pasta, crackers and cereals
  • Dry or fresh herbs and spices such as basil, rosemary, marjoram, thyme, oregano,
  • Yogurt, enough to eat daily for its natural probiotic benefits,
  • Cheeses such as Mozzarella, Ricotta, with small amounts of Parmesan and Reggiano.

Katherine’s White Beans with Garlic and Basil
Excerpted from Diet Simple by Katherine Tallmadge, MA, RDN, LD

This is the perfect Mediterranean recipe. My friends love these beans. I love these beans. They’re always a hit. Every time I serve them, I’m asked (begged) for the recipe. They taste deceptively rich and are easy to make. The abundance of fresh basil added at the end fills the house with irresistible aromas. This is a warm and satisfying dish which can be eaten in many ways. My friend David uses them as a dip (what can I say, he`s a shrink and a priest!). My (very healthy) friend Alan loves them so much he eats them for breakfast! I bring them to potlucks.

I love to fill a large plastic container with them in the frig, ladle a heap into a microwave-safe bowl, and heat them up for lunch along with a slice of hearty whole grain bread topped with smoked turkey, salmon, light cheese (or all of the above) – and some crunchy lettuce. One of our favorite ways to eat these beans is with spicy chicken sausage. Just slice a spicy chicken sausage of your choice into a microwave-safe bowl, smother with the beans and pop in the microwave. Together with a greens salad and a tart dressing, you’ve got a winning combination.

I usually double the recipe so I have plenty of servings during the week. Without any meat, it’ll last more than a week in the frig.

1/2 pound dried small white (cannellini) beans, or 24 oz. canned rinsed bean
1 Tbsp Olive Oil
1-1/2 Onion, Chopped
4 Garlic Cloves (more or less to taste)
1 Quart defatted Chicken or Vegetable Stock (only 2 Cups if using canned beans)
Salt and pepper to taste
12 Oz. (3 medium) fresh or canned Tomatoes, drained, peeled and chopped
1 Large Handful of Fresh Basil
Juice from 2 to 4 Lemon (1/4 to ½ cup)
Freshly Ground Pepper, to taste

If you’re using dried white beans:

Soak the beans in one quart of water overnight or up to 24 hours. Drain and rinse. Add one quart Chicken Stock (or more if you like the dish more soupy) to the beans along with one clove of garlic and 1/2 onion. Bring to a boil, reduce heat, cover, and simmer 1-1/2 hours or until the beans are almost tender. Add more water or stock to keep moist. Add salt to taste and finish cooking until beans are tender.

Continue with your cooked dried beans or start here if you’re using canned white beans:

Heat the oil in a large, heavy soup pot or casserole and sauté the remaining one onion and garlic over low to medium heat for 10 or 15 minutes or until soft and caramelized. Add the tomatoes, and more salt to taste and bring to a simmer. Simmer about ten minutes then add the beans with their cooking liquid and simmer 15 – 20 minutes. If you used canned beans, use enough stock to keep the beans moist while cooking. At the end of the cooking time, add the fresh basil (it will get bitter if overcooked), fresh lemon juice, and freshly ground pepper. Mix together.
You can also add greens to this dish for more authentic Mediterranean flavors and nutrition.

Call Katherine: 202-833-0353 or Email Her
For more fabulous tips and simple, effective ways to lose weight,
buy her book, Diet Simple!

A Slice of Greece in Dupont Circle - Recipes

As chef de cuisine of Amity & Commerce at Mandarin Oriental, Washington, D.C., Justin Houghtaling has combined his French training with the flavours of the mid-Atlantic and the approachability of an American bistro. “It’s a melting pot of inspirations,” he says of his own restaurant. Here, he shares his favourite places to dine in the city

For the city’s best sushi

Sushi Taro is a Michelin-starred Japanese restaurant on the eastern edge of the Dupont Circle neighbourhood. “This is my favourite place in the city and has been for years,” says Houghtaling. “They serve excellent, authentic Japanese food. And it’s not only the sushi – everything coming out of the hot kitchen is very creative, yet traditional.” Diners can drop in for a casual lunch or upgrade the experience by reserving a seat at the coveted omakase counter, where up to six small dishes are followed by seasonal sushi and sashimi. The menu changes daily, but Houghtaling recommends looking out for specials such as grilled fish collar and ramen.

For low-key luxury

Tail Up Goat is that rare thing: a low-key, neighbourhood restaurant with a Michelin star. “The overall atmosphere is upbeat, friendly and fun,” says Houghtaling, of this this come-as-you-are eatery in Adams Morgan. The carb-heavy, Mediterranean-influenced menu includes specialty pastas and unusual house-made breads topped with complementary spreads – such as a slice of brown rice bread loaded with taleggio fonduta, broccoli, chilli honey, dried beef and crispy rice.

For a special occasion

“The food at Komi is just amazing,” enthuses Houghtaling. “There are a couple of other restaurants in the District serving food on that level, but maybe only two. It’s not to be missed if you’re in D.C.” Book well in advance for the fixed-price menu at this Michelin-starred restaurant from chef Johnny Monis. Each dish on the larger Greek and Mediterranean-inspired tasting menu is a surprise until it arrives at your table, though some dietary requests (such as a vegetarian, but not vegan) can be accommodated.

For Spanish warmth

Houghtaling is a fan of Italian chef and restaurateur Fabio Trabocchi, best known for Fiola and Fiola Mare. Trabocchi branched out into Spanish flavours when he opened Del Mar – his homage to coastal Spanish cuisine at The Wharf, a waterfront development within walking distance of Mandarin Oriental, Washington, D.C. “I love the concept of coastal Spanish cuisine, but really the highlight for me is the exemplary service here – it really makes you feel that you’re special,” says Houghtaling. “Pair that with flawless cuisine, and that’s the perfect combination." If the weather’s good, ask for an alfresco seat with a view of the river.

For late-night Mexican

After a long day in the kitchen, Houghtaling loves nothing more than a visit to Oyamel, in the Penn Quarter. “It’s a really fun place,” he says of this Mexican cantina – one of several Washington establishments from local-legend restaurateur, José Andrés. “Chefs love Mexican food it’s one of my favourite cuisines,” says Houghtaling, who says likes to start with one of the half dozen ceviches on offer, then work his way through some tacos, such as the one stuffed with pork confit, tomatillo salsa, pork rinds, onions and cilantro. Andrés’ other establishments include the two-Michelin starred, molecular gastronomy restaurant, Minibar.

Hawaiian Pizza at Paia Flatbread Company

When one thinks of Hawaiian pizza, ham and pineapple typically come to mind. But rest assured, Flatbread Company brings their own slice of authenticity to the island of Maui. In fact, it very well might be the best pizza on the island.

After a long day of driving the Road to Hana, we were downright exhausted. Having driven all the way to the Seven Sacred Pools, we headed back to town around 3:30pm. By the time we reached Paia, we were starving and looking for a casual place to eat. Flatbread Company fit the bill: pizza, beer, and plenty of seating.

I actually had no idea that Flatbread was a miniature chain as the restaurant has nine locations, all of which are located in New England for the exception of their Maui outpost. The company touts the use of local, organic ingredients and bakes their pizzas in a wood-fire, clay oven grill.

We started the meal off with their organic house salad as well as some local beer brewed by Maui Brewing Co. I had the Bikini Blonde Lager while Rachel got the CoCoNut Porter. Meanwhile the salad featured mesclun and sweet leaf lettuces from Kula, green papaya and carrots from Hale Akua, toasted sesame seeds, arame seaweed, and homemade pineapple vinaigrette.

As for the pizzas, we were torn on what to get considering our patented indecisiveness, but thankfully Flatbread Company has a solution for that: they will let you split your order so you can enjoy two varieties on one pie. Problem solved!

We decided on the Mopsy’s Kalua Pork which featured smoked free-range pork shoulder, pineapple, red onions, goat cheese, mozzarella, parmesan, and mango BBQ sauce. It was exceptional to say the least. The smoked pork was tender while the tangy sauce perfectly complemented the rest of the ingredients, giving the flatbread a nice twist on traditional Hawaiian pizza.

The other half was the Pa’ia Bay Ohana and was topped with caramelized onions, mushrooms, mozzarella, parmesan, and tomato sauce. This half resembled more of a traditional pizza in respect to its components, but the quality was of a higher caliber given the quality of the local ingredients.

Oh, and let’s not forget about the crust. Its thin, crispy texture practically transported me back to the east coast. Sliced into long pieces, it proved difficult to stop reaching for another slice. I really enjoyed both, but the pork/BBQ sauce combo made the Mopsy’s pie the clear winner in my eyes.

Overall, we had a great time at Flatbread Company. Our waitress was very helpful when we were deciding what to order and possessed that contagious, laid-back attitude that is so prominent in Hawaii. If Paia wasn’t so far from our hotel in Kaanapali, we would have come back at least a few more times. Next time we travel to New England, a stop at Flatbread Co. is a must.

10) George Washington’s House at Mount Vernon

Mount Vernon is just 18 miles (30km) outside Washington, DC. Read about our visit to Mount Vernon, George Washington’s Beautiful Virginia Estate. Visit and see that Washington was quite the entrepreneur (aided by a lot of slaves, like Jefferson and other “founding fathers”). Virginia houses the homes of 8 former US presidents, more than any other state.

An (Early) Valentine's Day Dinner at Et Voila

A few weeks ago, Rachel and I headed out to The Palisades neighborhood for an early Valentine’s Day dinner at Et Voila. We wanted to venture somewhere we haven’t dined before, but that was also romantic, and Et Voila fit the bill nicely.

The space is very intimate, situated in a rowhouse with tables solely on the left and right of the house with a narrow aisle in the middle separating them. It’s a tight fit, so don’t even think about bringing your baby here. Good thing we had a sitter that evening!

The menu focuses around French and Belgian cuisine, and while we’re always a sucker for mussels, we wanted to explore some of the other dishes the restaurant offered. We started the evening off by splitting their warm goat cheese salad.

Situated atop of bed of greens, the generous block of warm goat cheese was sitting on a slice of warm French bread and topped with a sundried tomato. It was a fantastic way to kickoff our meal as we loved every bite. Highly recommended.

For our entrees, I ordered the Flemish beef stew. Simmered in dark beer and served with a side of their pommes frites, it was pure comfort food. Given the cold, dreary weather that day, it was a perfect choice. While the meat was flavorful and tender, it more resembled a bowl of beef chunks than an actual stew. Not that it wasn’t good, but it wasn’t the hearty stew I envisioned when originally ordering it.

Meanwhile Rachel ordered the grilled trout, which was accompanied with leeks fondue and a champagne sauce. The perfectly grilled fish, adorned with beautiful grill marks, paired nicely with the creamy leeks and light sauce.

Given our incredible knack for indecisiveness, we asked our waiter what he recommended for dessert. He immediately suggested the chocolate mousse. The waiter was right on the money as the mousse was indeed heavenly. Beautifully presented with a thin almond pistachio cookie “dunked” into the mousse, it was smooth and rich.

We left Et Voila with a smile on our face. Not only did we get to enjoy an excellent meal without the Valentine’s Day rush, but we discovered a new restaurant that we would happily return to. And once we’re feeling adventurous enough, we will have to try the mussel burger. Yes, there’s a mussel burger on the menu.

A Slice of Greece in Dupont Circle - Recipes

by Lisa Mikus, RD, CNSC, CDN

Since practicing social-distancing and self-isolation the past five weeks, I’ve been missing one of my favorite activities: going out to eat, especially brunching with friends. I cannot wait to hear “Can I get you any appetizers?” once again! When I visit my best friend in Washington, D.C., we often go to a buzzy little restaurant called Brick Lane in Dupont Circle. We sit in the sun on the front patio with our iced teas while people and puppy watching. We usually share a beet & goat cheese salad. She orders the Rising Sun Omelette and I order the Caprese Benedict. Recreating this recipe brought me back to a carefree time with a dear friend. Here is my adaptation of Brick Lane’s Caprese Benedict!

2, 1/2 inch thick slices of fresh mozzarella or packaged mozzarella such as BelGioso

2 cage-free eggs, each cracked in a separate small bowl

1/4 cup freshly chopped basil leaves

1/2 cup cherry tomatoes, halved

  1. Toast the English muffin halves until golden brown and crispy
  2. Place one mozzarella slice on each slice of English muffin
  3. Pour 1 tbsp olive oil in a skillet and heat to medium-high
  4. Carefully pour egg into hot skillet and fry for about 1 minute or until whites start to solidify. With a spatula, move the white closer in toward the yolk as it cooks. Season with salt and pepper.
  5. Flip the egg and cook for another minute for a runny yolk
  6. Flip once again and look for some light browning on the egg. Cook longer for a less runny egg or as desired
  7. Transfer fried egg onto half of English muffin on top of mozzarella slice
  8. Repeat process with remaining egg
  9. Top eggs with chopped basil and halved tomato slices
  10. Drizzle with balsamic vinegar

If you do not like the taste of balsamic vinegar, replace it with this creamy basil dressing that has more of the consistency of a hollandaise sauce.

In a food processor, mini chopper, or with a hand immersion blender, blend 1/4 cup full-fat plain Greek yogurt, 1 tbsp sour cream, 1/2 cup finely chopped basil, 1 tsp olive oil, 2 tsp lemon juice, and salt and pepper until smooth.

Watch the video: Scene In: Dupont Circle (May 2022).