After my altercation with the mutton I needed something comforting for breakfast. A recent conversation with Bertus Basson of Overture reminded me of one of my childhood favourites – the gloriously cool eier-in-‘n-venstertjie. Why did I ever outgrow this? My mom used to make them with government brown or white and I think it’s probably still the best bread choice, or at least use a soft, loosely textured bread that will absorb the egg nicely. I used rye cause that’s what I had.
Hip to be square
Cut a little square out of each slice and heat some oil and a blob of butter in a pan. Pop the slices in the pan and flip once the one side is a nice golden brown (not endorsed by Weigh-Less). Then you drop an egg into each hole. Comme ca:
Lekker fee range eggs from Stellies food market
I flipped them briefly just to seal the other side and served them with a bit of rocket, the usual Roma tomatoes and a dollop of the most delicious Venezuelan chili sauce called Guasacaca that I got from the Orinoco stall at the Stellenbosch Food Market. Bloody marvelous!
Breakfast of Champions
I had to stay away from restaurants for a bit so all this golden oldie stuff was exactly what I needed.
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