I got new headshots this week. It’s one of those harrowing experiences the actor deals with on a yearly-ish basis. We are expected to be able to distill who we are in one, brilliant, eye-catching shot that will read when it appears the size of a business card on the casting directors screen. And we are supposed to get one shot that conveys all that commercially and one that says who we are in a non-smiley way. A lot of folks make the mistake of getting awesome hrs that don’t say anything about their personality. Then casting gets a surprise when the actual person walks in.
The problem is, although every actor has go-to roles-I tend to be the off-kilter smart type for example-but if you are a good actor you can play a variety of roles. Because the truth is, no one is as one-dimensional as they may seem. In the last month I played an awkward loser, an accomplished lawyer, and a controlling girlfriend. Not counting all the stuff I auditioned for. So I’ve been thinking about character.
This recipe feels out of character for my darling Mark Bittman. It feels right for a retro cookbook, like Betty Crocker, or even a French cookbook, but not for Bittman of the miso vegan before six ideas.
But perhaps I should not put my man in a box. He deserves to show us all his sides. Even if they are the frumpy 50’s food dishes. Because those can be quite palatable. Even, dare I say, delicious. Which these eggs are. I want to make a joke about my eggs here but I can’t quite figure out how and I need to run off and get into yet another character so I’ll spare you the weird sexual innuendos and get to the good stuff.
I’ll be totally honest that my instructions on white sauce are not the most nuanced. This largely has to do with the fact that I’m a white sauce hack. Feel it out. You can do it.
Eggs au Gratin adapted from Mark Bittman’s How to Cook Everything Vegetarian
1 Tbsp. Butter
1 Tbsp. Flour
1/2-1 cup almond milk
1 Tbsp. Dijon mustard
Freshly ground pepper
3 hard-boiled eggs, halved
1/2 cup grated Swiss
Melt the butter and stir in butter. Cook and stir until it gets a wee but tan. Slowly whisk in the first half of the almond milk. I usually have to whisk like hell and sometimes use a heatproof spatula to break up any buttery flour clumps. Whisk in the mustard and a bit more almond milk to make a medium sauce. Add salt and pepper to taste. Spread a bit of your sauce in the bottom of a small pan. Lay eggs in, cut side up. Add in the rest of the sauce, spread cheese over, and broil until the cheese is bubbly. Sprinkle parsley and paprika over the top. Fantastic.