This could be considered a shameless plug to read my profile of Chef Keith Luce in the current issue of Northwest Palate (on the newsstands now).....

Chef Keith Luce, of The Herbfarm, certainly knows his way around the hen house. At home he aims for simplicity (he and his wife have a toddler) - so eggs make the perfect base for dinner and farm fresh are the best. On a bed of soba noodles he places an oil poached egg all dressed perfectly with a spicy Asian-inspired sauce of Yuzu juice studded with Sambal Olek. Don't forget the Furikake topping! The recipe is in this month's Northwest Palate Magazine.