Eggs on eggs on toast – EoMEoTE#10

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 canapés, 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!