So what we’re looking at here is some kind of open-face sandwich, right? It looks good, but for me the way the sauce sprays to the side makes it look a touch messy and I don’t feel like it’s functional. I also find the herbs (tarragon?) a bit messily placed.
I think what I’d like to see here for a more “plated” look: First of all, focus the sauce just on the eggs. A bit dripping down the side is fine, but it will be nicer looking if it’s coming off of central points. Next up, the herbs: I’d like to see one or two full and evenly sized leaves deliberately placed on each egg segment, rather than scattered over the top.
If you want something on the plate to add to the overall effect, a puree or herb oil that will complement the rest of the dish, but in a slightly different color tone, would give it some more visual appeal. A pop of bright red or bright green, given this dish, would look a lot nicer than the brown sauce. And again, functional: Something you want to combine with the rest of the dish as you’re eating. It looks like there’s something red going on under the eggs in the photo. Could you use that as a base on the plate instead of putting it onto the sandwich itself?
I am not sure what that is, but I’m pretty sure Mrs. ricepad would cut everything into small pieces, mix it all up, and eat it like hash. It looks like a slice of bread, possibly toasted, topped with a fried egg topped with halved soft boiled eggs drizzled with oyster sauce and finished with a garnish of young eucalyptus leaves!
I don’t think that’s a fried egg. I think it’s some kind of tuna salad, chicken salad, or something similar. Will be very interesting to hear what it actually is given our vastly differing interpretations of the photo.
toasted and buttered ciabatta, topped with white crab meat mixed with mayo seasoned with paprika, dill and white pepper, a drizzle of sriracha, demi-soft boiled eggs, tarragon, and Tabasco ‘Sweet & Spicy’ sauce.
The egg halves were gently pressed down into the crab mayo so no worry of them slipping off, and given the ciabatta slice was toasted had enough rigidity to support eating as presented, though realistically wants cutting in half.
i agree the tarragon leaves needed more deliberate placement!
Mince the tarragon leaves and judiciously sprinkle on top. The whole leaves just look too big on that sandwich. Maybe a few dots of the sauce on the plate and a small bit on each egg, but not drizzled over and onto everything. Salt and pepper the sandwich, then put it on the plate. The extra flecks everywhere look messy. If you want to showcase the tarragon, put a small sprig beside the sandwich.
Yeah, I took a flyer on the eucalyptus leaves. I recognized them, but couldn’t remember what they actually were, probably because tarragon makes me gag!
