For my first entry to the End of the month egg on toast extravaganza, now in its 5th edition, I have decided to showcase ‘The Deluxe’. It’s a deceptively simple sarnie, the success of which lies in the details. You’ll need a fresh 1,000VD banh my (Vietnamese baguette) purchased from a streetcorner vendor, the thinnest smear of butter, crispy fried streaky bacon, two mish-mash-mosh fried eggs, a generous dollop of HP Sauce, an old shirt and a copy of the Wall Street Journal, although your local newspaper will suffice if you don’t have a Wall Street Journal handy.
Fry the bacon to within an inch of inedible blackness. Dry using an absorbent kitchen towel. If you don’t live in a bird flu infected area, fly to one, buy two eggs, smuggle them back into your country of origin and fry them in the leftover bacon fat. Throw the lot in your pre-toasted, pre-butter-smeared banh my. Splodge of HP, put your old shirt on and you’re ready to
die dine. A successful ‘Deluxe’ will drip down your chin and stain your old shirt. You should also swear loudly at least once during eating, traditionally this follows the first sauce/yolk/fat drip landing on your shirt.
Next month: The Deluxe Supreme (maybe)