I am so excited about this month's End of Month Egg on Toast Extravaganza! Jeanne at Cooksister! has announced that the theme for this month is poetry, and writing in the style of a favorite poem or poet. It didn't take much racking of my brain to come up with my poem for this entry. I've been an English teacher for 21 years, and Lewis Carroll's "Jabberwocky" (from Alice in Wonderland) is one of my most favorite poems of all time. I memorized it, and used to recite it to my kids (9th graders, no less), who got a kick out of being able to make sense out of nonsensical words. I've chosen one of my favorite breakfast egg recipes, Eggs Goldenrod, since it's one I remember eating as a child, and one that DH loves to eat.
So, with apologies to Lewis Carroll, here's my poem:
‘Twas breakfast and the eight large eggs
Did boil and rattle in the pot.
For fifteen minutes I let them stand
Then peeled them while they were hot.
“Enjoy the Goldenrod, my dear,
The toast so brown, the sauce so white.
Enjoy it and eat until it’s clear
That you can’t eat another bite.”
She took her Calphalon pan in hand,
Long time the eggs had cooked.
She peeled the eggs and chopped the yolks
And consulted again the book.
And as in uffish thought she stood,
Waiting for the roux to cook,
She stirred and stirred and knew she should
Add the milk as it said in the book.
One, two! One, two! and through and through
Two cups of milk went into the pot.
She sprinkled salt, then pepper, too,
And turned the heat a little less hot.
“And has thou finished my breakfast yet?”
He begged from the kitchen door.
“Get the bread into the toaster, pet,
It’ll take only a few minutes more.”
‘Twas breakfast, and the crisp brown toast
Had popped up, ready to eat
We poured the sauce on top, (he got the most)
And dug in, enjoying the feast.
If that didn't make too much sense, here's the recipe:
1/4 c butter
1/4 c flour
1/2 t salt
1/4 t pepper
2 c milk
8 hard-boiled eggs
4 slices bread, toasted
In medium saucepan, melt butter. Stir in flour, salt and pepper. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Separate yolks and whites. Chop whites and stir into white sauce. Heat to serving temperature. Grate or crumble yolks. Arrange toast slices on plates. Spoon 3/4 c sauce over each slice toast. Sprinkle each with 1/4 c yolks. Serve immediately. Serves 4.
For more information about EoMEoTE #14, go to the EoMEoTE # 14 Announcement