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!