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Friday, 16 November 2007

If it's good enough for a drunk woman

Some of my best cooking has happened while drunk. It's a crying shame when I wake up with a sweet memory of the tastiest early morning supper ever but no recollection of how it happened or what it was. So after returning from Ben and Kara's going-away bash a couple of Sundays ago I made a determined effort to record the meal that followed. I even left clues for myself, like a smashed plate, crumbs in my hair, a fridge ajar and half a blog post that I have only just found again. This really was bloody delicious (I think.)

What you need for a Smashed Bread and Caper Bake sort of thing
Whatever's in the kitchen (in my case baby potatoes, avocado and tomato)
A couple of eggs

How you make it
Pour yourself yet another glass of white wine. Finely chop the onion and soften it in a pan with the capers (if you accidentally tip your wine into the pan at this point it can only be a good thing for you and your dinner). Preheat your oven to 200. Oil a porcelain baking dish well and line it with bread. Top the bread with your stuff -- in this case, sliced avocado, halved par-boiled potatoes and slices of tomato mixed with the cooked onion. Break the egg over it all then top with crumbled or grated cheese. Bake for around 20 minutes (so the egg white isn't gelatinous anymore) then grill to brown the cheese. Serve drunk.

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