As the submissions for this month's EoMEoTE#5 are trickling in, here's my own contribution. I've actually counted an unsurpassed six egg dishes on my list for the month which I could have published, not that surprising, coming to think of it, as we've just celebrated Easter. The dish I have chosen is one I've made in a similar way before, in fact, quite a few times - stacked layers of the thinnest possible omelette, interlaced with sunblush tomatoes, bresaola or other dry-cured meat, pine nuts, parmesan and basil leaves. Normally, I would fry an omelette, cut in quarters and then assemble individual portions, which means that by the time I get to sit down with my plate, my husband's already wiping his mouth with a serviette and offering to make an espresso... not an ideal set-up for a leisurely Sunday brunch.
So this time, I fried the omelettes one after another, keeping them warm in the oven and only assembling when all were done, then cutting the whole like a cake. Now, you might be asking where the toast comes in, well, I also have proof of the individual slices being served on toasted rye bread - wouldn't break my very own rules now, would I?
So this a last call for all you eggcentrics out there to post your egg-on-toast recipes and send a link to eggstravaganza at thepassionatecook dot com, even send the whole recipe if you don't have a platform to publish it on, or leave a comment somewhere on the site... I am looking forward to wrapping all the contributions up nice and warm come the weekend, so don't leave it till too late!