The holiday four-day-weekend has been spent in a whirl of housework (some new furniture arrived, necessitating a re-organisation that turned into a full-scale spring clean), and a fair amount of office work, mostly conducted on the laptop while I sat in bed and the cats nagged and nagged for food.
And of course, I should not forget my friend Josh’s drinks party over at Tai Wai, where a lake of wine and a heap of Malaysian food (including some terrific coconut rice) found itself being poured and shovelled into my face. Epicurean bliss augmented by the beautiful sunshine and the chairs out on the balcony.
One minor achievement resulted from an impulse re-watch of V For Vendetta on Thursday evening. I was curious about the “Eggy in a Basket” that V (and later, “Daddy” Deitrich) were cooking, so I decided to try to emulate it. A very tiny amount of trial-and-error led to the following recipe:
- A slice of bread (thick-ish cut; Taste’s 7-Grain bread is good)
- An egg (chicken, not goose, turtle or dodo)
- Salt and pepper
Generously butter both sides of your slice of bread and then make a hole in the middle using a wineglass to cut out a plug of bread. Pop that circle of bread out and save it.
Put a frying pan over medium heat and allow it to warm up. Crack your egg into a cup. Don’t break the yolk. Remove any bits of shell.
Now put the bread (and the cut-out circle) in the pan. Drop a knob of butter into the hole, and then pour the egg into it. Sprinkle salt and pepper to taste.
Wait a couple of minutes until the egg is nicely adhered to the edges of the hole, and flip both pieces of bread over. One more minute should do it after that.
Serve, eat, use the cut-out circle to mop up the yolk.
Caution, this is highly-addictive and unhealthy comfort food. On particularly bad mornings, use one of these as the lower layer of beans-on-toast.