Eggs, who doesn’t love ’em?
They are probably the sole reason I could not commit to veganism. Take away dairy, sure (although I might struggle without blue cheese). But please, leave me to enjoy eggs in all of their magnificent, oozy glory.
Just take a look at this picture and tell me you aren’t peeing your pants (if you want to look at even more egg food porn check out the egg and asparagus dish David Lebovitz
had in London recently – I’m dying inside):
Oh ya, another reason I couldn’t say goodbye to eggs? Homemade mayo. Perfect for slathering on everything from bread to dipping fresh veg. Add some parm and garlic and you’ve got yourself some Caesar dressing. Are you convinced yet?
So this meal was inspired in part by eggs, but also by a need for simplicity. And nothing is more simple than piling various toppings on toast. We are going to raise the bar above mashed avocados here people. Although we all know that’s what I’ll do for the remaining 6/7 dinners for the week.
Go to the market, get yourself some beautiful summer produce. Leave it raw or just barely cook it and glaze it with with super sticky balsamic. Then start piling. The more the better. You could even get really wild and start with 2 (!!!) pieces of toast as a platform for greatness. I know, I know, let’s not get too ahead of ourselves here.
Eggs on toast. Life is made.
Unless you are a Celiac. Or a vegan. Or both. In which case, I truly pity you. I’m sorry.
Eggs on Toast – Fancified
2 slices bread
veggies galore – tomatoes, mushrooms, eggplant, you name it!
salt and pepper, to taste
homemade mayo (see recipe below)
This isn’t a recipe as much as it is a sequence of super simplistic methods (see I could have used the word “steps” there but I stopped myself from completing the other-the-top alliteration).
First things first, you want to soft boil yourself some eggs. The means leaving them in barely simmering water for about 8 minutes. If you prefer a more set yolk, increase the time to 10-12 minutes. But always ALWAYS keep the water at a simmer. I’m not sure who named them “boiled” eggs because they should never be boiled.
Onwards!! Half of your veggies you can use to make a salad, the other half we are going to sauté. In my case, I tossed some beautiful zebra striped tomatoes with salt, pepper and balsamic and let them hang out and get to know each other.
Then I sautéed crimini mushrooms and graffiti eggplant until nice and caramelized. Deglaze with some balsamic to make everything sticky and a little bit sweet, season with salt and pepper and you’re finito.
Finally, toast your toast. Well technically I guess you toast bread. You’re picking up what I’m throwing down, correct? To assemble, basically just pile everything on top of the toast. Make sure to position the eggs to show off their beautiful oozy yolks. Drizzle with a few healthy spoonfuls of mayo and Bob’s your uncle! Or in other words, you have just made some really delicious food so eat it, NOW!
1 egg yolk
1 tsp. lemon juice
1 tsp. dijon mustard
1 tbsp. grainy mustard
light olive oil (or other neutral oil such as canola or grapeseed), as needed (probably anywhere between 1/2 cup to 3/4 cup, depending on how thick you want your mayo)
salt and pepper, to taste
Whisk together the first 4 ingredients. Gradually start pouring in the oil, whisking constantly. As the mayo starts to thicken, you can speed up your pouring (but make sure to keep on whisking!). Add as much oil as you need to achieve the thickness you desire. Season with salt and pepper and serve.