What can I say? I love me a runny egg.
“The Toucan and the Lion” restaurant, which opened last December, in the East Village, offers a soft boiled scotch egg, sprinkled with five-spice, which is then enveloped with duck-sausage, rolled in panko, deep-fried, then nestled atop of kaffir-lime aioli. Yum.
That’s one more dish on my culinary to-do list.
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