End of the Month Eggs on Toast #7
End of the Month Eggs on Toast
First, the limerick:
For this, our new culin’ry quest,
We’ve cooked up some eggs, as you’ve guessed.
We took bread for this vittle,
And carved out the middle
And behold, we’ve got Eggs in a Nest!
Next, a bit of bonus free-form poetry, ala Geisel, with a brief nod to our favorite food nerd:
Eggs in a Nest, Eggs on a Hat, Toad in a Hole, (what’s up with that?)
Eyehole Sandwiches, Hole in One, Eggs in a Basket are second to none!
Secret Eggs, Egyptian Eggs, everyone begs for Gashouse Eggs!
Add tomatoes, red and gory, you’ve got Eggs in Purgatory!
The only constant is the bread, with a hole in the middle for the eggs to bed,
So carve your bread and add your treats,
Eggs in toast are sure good eats!
Next, a recipe:
Eggs in a Nest ala Chopper
serves 4
Ingredients
- 4 slices of flavored bread (whatever flavor you like, but we used a garlic loaf)
- 4 eggs
- 2 oz smoked bacon, cut into lardons (thin slices)
- 2 oz butter
- Pinch of garlic salt
- Pinch of paprika
- Dried basil leaves
- Fresh oregano
- Parmigiano Reggiano cheese
- Black truffle oil for garnish
Method
- Take bread slices and cut 1-1/2 inch holes in the center. Have eggs cracked and ready in a bowl.
- Melt butter in a sauté pan over “medium-high” heat and wait for its water to evaporate (i.e. it stops foaming).
- Add cut bacon and cook until the rendered fat makes a shallow pool in the pan.
- Add cut bread and toast to golden brown on one side.
- Turn bread over and pour eggs into the holes in the bread, one per slice. (Mrs. D sez, okay, clearly, from the photos, we cheated and made two slices with two holes each. What can I say? We were hungry!)
- As eggs cook, sprinkle with paprika, garlic salt, and dried basil. Then add a liquid (in this case whisky!) and cover until steam cooks the whites over the yolks.
- Reduce heat to “medium-low” and uncover. Allow to dry for two minutes
- Plate, and garnish with Parmigiano Reggiano cheese, black truffle oil, and a sprig of fresh oregano.
Bonus artsy photo of Chopper Dave at work:
And last, and most likely least, a bonus culinary “Nantucket” limerick which has nothing at all to do with eggs:
A hungry young monk from Nantucket
Was strolling the beach with his bucket.
When far from his cloister,
He cried, “Look! An Oyster!
If I had a knife I could shuck it!”
June 1st, 2005 at 4:47 pm
My that is a big chopper….
I am sure that would make a great start to a limerick too!
June 2nd, 2005 at 2:11 am
In a place that’s quite far from Nantucket
Mrs. D & Chopper Dave said, “Oh, f*%k it!”
They’d had it with the bustle, the noise
and the hustle
So they moved to San Juan with their bucket.
Your entry is eggceptional, and the arty shot of Dave is tops…
June 2nd, 2005 at 4:18 am
Hahahahahah! :D LOL at the limericks - what a fab post! I do love the pic of Dave through the holey bread, big chopper and all…!
And the finished product looks absolutely scrumptious! Thanks for joining in the fun.
June 3rd, 2005 at 4:20 pm
Hey Andrew — heh, somehow, I think “My, that’s a big chopper” would be best as the last line of a limerick, but I’m far too afraid of what I might come up with to write the rest of it!
Moira… perfect! Our sentiments exactly. :-)
Jeanne — thanks, we had a blast!