Nature's Gravy - The Egg Yolk

On Easter Sunday, Rob and I found ourselves at Blueacre (yes again - so what?).  The menu tailored for brunch Rob ordered a chicken fried NY strip and eggs and I opted for the traditional Easter dish, Shrimp and Grits.

Admittedly, my experience with Shrimp and Grits is limited having tasted it only once before here in Seattle at the somewhat recently opened Toulouse Petit on Queen Anne and they were OK.  There the shrimp were served in a very dark, heavy roux and what appeared (and tasted) to be the base of their gumbo.  But not at Blueacre.  The sauce was much lighter and brighter in color.  A saucy and tomato-y red, with discernable bits of what appears to be the Trinity held within and to make a brunch version - two perfectly poached eggs.

As sweet as the shrimp, as creamy as the grits and as flavourful sauce were on their own, add to it the the warm sunshine yellow of the yolk.  Mmmmmm.  Ohhh, the creaminess of the yolk just adds a whole new dimension.  Fancy words come to mind like mouthfeel and sublime.  Nature's perfect accompaniment to help bind flavours and ingredients together.  Perfection!

After adding a latte and bloody mary, we rolled out of there and headed straight home with good intentions of a spring cleaning but what ended up as a nap.  Bliss.