What can I say - it's a pleasure to be hosting this month's End-of-Month-Eggs-on-Toast-Extravaganza, a foodblogging event which started out as not much more than two people having a laugh and has quickly become a "jour fixe" on the culinary calendar of the blogging community... and I guess it's the simplicity of it all that makes it so attractive. All the submissions are listed below, including a thumbnail where available - out of laziness and for my own peace of mind (and above all due to the lack of bribes offered), they come in the order of appearance in my mailbox...
Gwenda of Taott! was the first to send her stylish presentation of what we call a "fry-up" here in the UK: eggs, bacon, toast and baked beans, but WOW! Never has a traditional breakfast looked that appealing to me! She also has a clever and cheap alternative for egg / dressing rings - an empty can of tuna certainly won't break the budget. And make sure you check out that egg song...
From the pantry's egg salad presents a healthier version of a staple food in my student days - Tanvi uses yoghurt and lots of fresh herbs to create a quick supper when her days are too busy to give in to her food cravings.
It is also a great pleasure to welcome a new member to the illustrious round of egg-bloggers - I met Niki of Esurientes in London a few months ago when she was touring Europe with her choir. Back home, she's decided that she'll set up a blog of her own and boy-oh-boy, the photography and the recipes always makes me drool... her contribution of creamy brie scrambled eggs and corn, tapenade & coriander salsa is no exception!
In true Australian fashion, Grab your fork may be the first to beat vegemite into a bowl of eggs - and opens up a whole discussion on whether to marmite, vegemite, or bovril it... I'm glad I am impartial to this whole question, although I appreciate the qualities of a sodium-kick after a night out on the town - could it be that you Aussies just party too much?
Noodlepie is another new joiner, and his deluxe version of a bacon & egg sarnie comes complete with instructions not only for assembling, but, more importantly, for devouring your favourite early (or not-so-early) morning treat. I suggest you follow them with the greatest attention to detail, swearing included and all, even if it might be hard to get hold of a 1,000VD banh my around where you live (and that's just your bread taken care of!)
And although Becks & Posh insist that not all bog-standard (and after looking up "bog" in the dictionary, this shall be the last instance of me using it) English breakfasts must be a mixture of overcooked eggs, undercooked tomatoes and mushrooms rendered tasteless by deep-frying them in cheap oil, this is very much what I have experienced in England so far (even with deep-fried toast!). Next time they cook their own version when they're back in sunny Carlifornia, I hope I'll be invited!
With Easter just passed, we all know how difficult it is to "simply" hard-boil an egg without it going green and purple around the yolks... but Seattle Bon Vivant's are certainly cooked to perfection! Sprinkled with truffle salt and served with the thinnest-possible slices of dry-cured sausage and a shot of Illy espresso (to the side), this seems like a satisfying brekkie without too much hassle. I must find out what buttermilk toast is, though, sounds very intriguing!
Now, there are two people among us who must be somehow connected in a very spooky sort of way, coming up with the same idea for a breakfast on the very same day! Huevos rancheros was one of my favourite egg dishes when I lived in Mexico and Brownie Points certainly knows how to do them in style! I agree with Tomatilla's Owen that we needn't get all huffy about authenticity here - in fact, both steer clear of the traditional corn tortillas and poached eggs, but I bet the result is just as delicious... and I certainly will try adding lemon juice to my frijoles next time, sounds like a delightful fresh kick!
Derrick at An obsession with food turned his first contribution to EoMEoTE into an egg-poaching competition and I'm glad to say that it doesn't necessarily take a fancy appliance to create the perfect poached egg - the shape might be somewhat irregular, but just make a virtue out of necessity, I say, and combine this with fortune-reading (guessing what the shape of your egg might tell about your life, very much like the Greek read their fortune out of their just-emptied coffee cups) and no breakfast will ever be the same again!
Going adventurous in his choice of bread, Andrew of Spittoon discovers German pumpernickel and isn't too thrilled. What can I say, one has to be suspicious of bread that is tightly wrapped in plastic and keeps for months... but I assure you that properly baked "Vollkornbrot" tastes more delectable than that! Pumpernickel is quite handy for canapés though, as it doesn't get soggy easily!
Santos of The scent of green bananas, has an unusual concoction for us in store: harissa-flavoured sweet potatoes make for an exotic declination of the egg theme, although seemingly re-inventing this happening to be a BoMEoTE...
For an explosion of various powerful flavours, try Peasprout's Egg IN toast... I'll let it pass this time, because I'm just feeling incredibly generous ;-) Note to self: go hunting for this sriracha sauce, never come across this one before - need to be tuned in, in case this becomes the very latest food fad around here, too. You'll remember where you read it first!
And for a beautiful finish, the "mother hen"'s entry for this month (sorry, Jeanne!) - glad to see that the Cooksister actually took fulll advantage of not hosting this time round and slept in for a change. Husband Nick stepped in after a long early-morning row (as in "rowing a boat", not a domestic dispute!) and whizzed up a perfectly cooked fry-up... that's how we like it!
Lastly, and only to complete the beautiful picture, a reminder of my own contribution ... thanks to all of you for your wonderful creations and ¡Viva el huevo! ¡Que viva!
****** STOP PRESS ******
... and what would a round-up be withough omissions! Truly sorry I am for failing to mention The happy sorceress's prosciutto, smoked mozzarella and egg panini, not only because it's a mouth-watering concoction, but also because she was one of the first to submit. Panini's don't get any better, I don't think, can't wait to make one of these when I get home tonight!
Oh! Ah! Another award-winning picture of extravagant eggs on toast on thedeliciouslife: Sarah's stuffed bagels sure look all the part, but her eggs benedict with smoked salmon from the week before sound equally delicious!
And I feel like a real idiot for leaving out the very founder of the whole event: EoMEoTE's "daddy" Anthony of Spiceblog. He really confused me with his Sunday post... it might be the fact that I'm just a bloody foreigner, after all - but it'll sure teach me not to have some nagging children rush me into finishing a round-up ever again! Poaching liquid prepped with chillies and parsley apparently make all the difference - that's one to try soon, if I ever come out of the cave I will be hiding in for the rest of the year in an attempt to get over this embarrassment... And you've witnessed my career as a foodblogging event host terminate right here!
After some email problems, I am happy to say that Nupur's entry has reached me safe and sound. She presents her favourite brunch recipe on One Hot Stove, Parsee of origin and therefore an amalgamation of Persian and South-Asian cuisine. It doesn't get any more exotic than that, I believe!
Another latecomer is Zoe of crazybrave, with another beautiful photograph. A bit subversive in using corn pancakes instead of bread, she also liberally uses Turkish peasant food in combination with guacamole. And not only is her egg traceable to the very source, she even has a picture of the hen at work... now, that's transparency!