05 June 2011

In which we play with our food, or: eggy bread goes pretentious

I would love to open a restaurant or do a cookbook where every dish is an upmarket version of take-away food. Most of the joy would be in making sure the menu only used the original name, with not a mention of jus or fucking foam anywhere. Gatsby anyone?

This is my attempt at fancy eggy bread:
  • dab of hollandaise
  • slice from nice rustic white loaf soaked in egg white and fried
  • fried cookie-cut duckies from same bread (not soaked in egg for contrast in texture)
  • yolk poached separately in half-shell
  • scatter of rocket
Amusing, but not as good as a plain old poached egg on toast. I'll have to work on it.

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