Eggs on eggs on toast – EoMEoTE#10


Img_3388 Now the Cooksister lives in a house in the east

And she does love to cook, be it fruit, flesh or beast

And once a month she gets really excited –

Invitations go out and the guests are invited.

For, you see, every month there’s this thing she must do,

It’s really quite simple, its ingredients – just two.

But they can be mixed in a number of ways

And finding the right combination takes days.

So this month she thought she would put on a show

A great weekend feast, not just breakfast to go.

Who better to ask than the Passionate Cook

As well as her family – all here, take a look:


They all came around for some eats and some drinks

And the weather was perfect for canapes, methinks!

So Cooksister went to the kitchen and toiled –

French bread was toasted and eggs were hard-boiled

And added to that (was it one step too far?)

For each slice of the bread was some black caviar!

[OK, this is false advertising – it was fish roe, but certainly no cousin of beluga!! – Ed.)

So they all drank a toast to the host with the most

And celebrated eating egg on egg on toast!

Want to recreate this at home?  Easy peasy.  For 5 people I used half a long baguette, sliced into half inch slices.  These were toasted in a cool oven (about 140C) on both sides till crisp – rather keep the oven cool and let them take their time.  In the meantime, I hard-boiled 3 large free-range eggs and shelled them.  Mashed up the eggs with some mayonnaise, salt and pepper and spread a spoonful on each of the 15 toasted baguette rounds.  Finally I topped each toast with a blob of caviar (or whatever fish egg product your budget stretches to!!).  We served ours with kir royale cocktails.

Watch out for the EoMEoTE#10 roundup soon!

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  1. says

    oh… and a truly magnificent feast it was!!! again, thanks for the invitation, barbecue will never be the same again, from now on, we’ll be having braais! (i hope you’ll blog about the other delicacies we had as well… the smoked pork fillet stuffed with pears and (sage) basil, the fabulous bean & mozz starter, the sweet potato fries… drool!

  2. says

    Gawd, Jeanne- your talents know no bounds! I can’t wait to see what you make for Thanksgiving! And Johanna, you do NOT look like a complete dork. I mean it!

  3. says

    Hi Johanna
    Glad you had such a good time! Yes – blogging our lunch is definitely on my “to do” list. With some luck, I’ll get it up this month. Although having said that, the world is STILL waiting for my write-up of our Henley get-together!! 😉
    And you don’t look like a dork!!! Trust me – I know dorks and you’re no dork!
    Hi Farmgirl
    It certainly has been a good month for EoMEoTE! And you’re welcome to join us for our next braai… 😉
    Hi Moira
    Aww, thanks! And aaaarrrggh! Gotta think of something to make for our Thanksgiving dinner! Only have about 6 weeks to think. Pressure is really on now. Some sort of Afro-Anglo-Americo fusion dish? 😉