End of Month Egg on Toast Extravaganza #5, Poached Egg on Toast

How I love EoMEoTE. It is to food posting, what the electric starter is to engines.

I say this because last Monday I was in a plastic dinghy, in the surf, with a rope start outboard, listening to the whir and gasp of an engine that was doing nothing, as the waves rolled in. Why was I doing this? Because a few hundred metres offshore, were the bounty stuffed crayfish pots we had put out the day before under even more calamitous circumstances. A pump of fuel and a weedy rumble, off we went and at the end of the rope we found nothing we hadn't seen 15 hours before. Never mind.

Breakfast then became pancakes and bacon and, as Carita had prepped the poaching liquid as per the previous day, poached eggs. I suspect she knows enough about the vagaries of fishing to have not prepared soy sauce and wasabi or whipped up some lime butter. The poaching liquid - the addition of a splash of balsamic, some parsely and two whole chillies. Does it make a difference? I think it does.

Toni is the egg poaching expert in our house so I deferred to her advice on cracking the egg into a ladle and gently lowering it in. A poke to test doneness and served with buckwheat pancakes and the toast that had lain in the oven under crisping bacon.
Was it crayfish?
No.
Did I care?
As is often said:
You cannot eat your dreams,
for the taste of marshmallows,
becomes the mouth of feathers.

Round Up: I'm the Alex Winter of EoMEoTE! Fixed.

Oi!: Who's the cheeky Netdisaster monkey?