Eggs on toast are a satisfying, nutritional, economical meal. The last resort
of bachelors,
students and the otherwise cupboard-challenged need not be
relegated to the ranks of mundane foods, however. Indeed, a perfectly poached egg on crust-free toast points is an empty canvas upon which the
creative epicure can paint a luxurious feast given the right palette
of ingredients.
Flavor, substance and color can be achieved by the creation of a simple sauce
with which to nap the eggs. Béchamel, the most versatile sauce in the French
repertoire, elevates one's dish to "Creamed Eggs on Toast" (pass the
freshly-ground black pepper!). The buttery, creamy
sauce (preferably made extra-rich by using heavy cream and extra butter) in turn
provides a canvas for garnishes:
Minced Chives, Tarragon, Chervil or Scallions
Finely (1/8") diced Smoked Salmon, Virginia Ham or other ham,
Prosciutto
Medium (1/4") dice or shredded cheese (the garnished eggs can be run under a very
hot broiler to barely melt the cheese)
Caviar, with or without finely minced sweet white onion
Finely minced stuffed green olives, or pickled cocktail onions, or a
combination of both
Go to the supermarket and buy a packet of Knorr-Swiss's* fabulous Bearnaise
Sauce or Hollandaise Sauce mix for a decadent treat. A slice of Canadian
Bacon or ham underneath will turn your humble eggs into the popular Eggs
Benedict. Substitute a few ounces of lump crabmeat warmed in butter and two cooked asparagus
spears, atop the eggs and under the sauce, and you've got Eggs Oskar. (Eggs
Oskar are even yummier when one insinuates a modest amount of caraway-flavored
Aquavit into the sauce!) More Hollandaise-appropriate additions:
Cook Porcini or other wild mushrooms and shallots in red wine; cook down
until the wine evaporates but for a trace. Chop the mushrooms and add to the
sauce.
Chopped pimiento pepper
Nonpareil Capers
Medium-diced left over roast beef that's been sauteed quickly in olive
oil with a bit of Rosemary.
Make a fresh, zippy salsa from diced tomatoes, red onions and the hot
peppers of your choice. Place on the eggs. Top with shredded Monterey Jack or
similar cheese and run under the broiler to melt. You've just made a simplified
version of Huevos Rancheros.
Finally, for a hearty treat, dice some onions and some good, thick bacon and
cook them together until the onions are browned at the edges. Stir in a pinch of
Sage. Spoon this mixture onto your eggs and add salt and pepper.
The medical community's not as hard as they used to be on eggs as a
cholesterol source, particularly if the yolks aren't cooked hard. Why wait until
the cupboard's bare to have an egg-venture!
*Do not substitute another brand. Knorr-Swiss is the only
prepared Hollandaise to use if you don't want the fuss of making it
yourself.