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!
Salmon & rocket omelette layer cake
6 large eggs
135 ml milk
250 g super thin salmon (I buy it specially cut for sandwiches at Waitrose)
50 - 70 g rocket salad
Beat the eggs with a fork and incorporate the milk. Heat about 2 tbsp of the oil in a non-stick pan, ladle in some of the egg mixture, enough to cover the bottom of the pan with a very thin layer of egg. Cook until just set, then turn over to cook on the other side (all in all this should not take much more than 1 minute per piece).
Cook all the omelettes until the egg mix is used up, adding more oil as needed. The mixture should yield ca. 5 layers in a regular-sized pan. Keep the omelettes warm, you may want to keep them separate using pieces of foil or cling film to ease assembly later.
When the omelettes are ready, assemble the "cake" using a layer of omelette, a layer of salmon, a layer of rocket and repeating these steps until you have used everything up. Finish with a layer of omelette and rocket, sprinkle with freshly crushed black pepper and serve immediately with some crusty bread on the side.