Since, I was 6 years old, I traveled with my mother who owned many different restaurant all around the world. Growing up this has helped me to travel on my own and deepen my knowledge for ” The Art Of Cooking”. As a child learns to speak, I naturally learned the language of flavors. Curious by nature, cooking has allowed me to express myself and understand what is good for us and our bodies. The Art of Cooking is like a “Blank Music Sheet”. Once you understand to the basics, you understand the notes, which allows our sensibilities to be free and helps to compose and improvise new melodies.
Start with vinaigrette and put in fridge to keep fresh.
1 Tbs of mustard 3 tbs of balsamic vinegar. Mix together with salt and pepper. Add olive oil very slowly until you have an emulsion. Then add 1 tbs of honey. Set aside in fridge.
Peel yams and cut in small cubes.
Dice garlic. Add sunflower oil on pan. Wait one minute until very hot and add yams. Shake pan every 30 sec during 10 min. Do not use spoon to mix.
Add garlic and thyme (stirfry 30 sec). Sprinkle on salt, pepper and chilli pepper (as you prefer)
Same pan (use papertowel to clean) salt, pepper on pan cook eggs over easy. Add salt pepper and chille pepper on top
flip eggs carefully turn off flame and wait one minute.