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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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From The Haunted Bookshop, by Christopher Morley Ingredients:
1 slice toast |
bacon |
1 egg |
2-3 mushrooms |
1/2 red pepper |
pink sauce (see below) |
Directions:
1. Cook the bacon crisp, and cool it enough to crumble well. Set aside
2. Slice mushrooms and sauté in butter lightly. Set aside
3. Chop red bell peppers and sauté only lightly; they should still be crunchy. Set aside
4. Poach one egg per person
5. Pink sauce – this sauce is not described in the book, except to say that the bookseller chef retained the secret to it. I’m guessing that it is a simple white sauce (or a Hollandaise) with a bit of tomato paste added for color. The seasonings you choose to add should be nearly invisible, having blended with the other ingredients completely.
6. To assemble Eggs Samuel Butler:
7. Lay a piece of toast (unbuttered) on the plate.
8. Atop this, place the poached egg.
9. Atop the egg, make a ‘wreath’ of the mushrooms.
10. Atop the mushrooms, assemble a ‘cap’ of the red peppers.
11. Lastly, dribble the entire production with the pink sauce of your own design.
12. Serve with fried potatoes and a California Catawba wine.
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