I do love my eggs...very, very much. They are one of my favorite things to eat--any time of day or night-- which is why I've grown so fond of Anthony and Jeanne's EoMEoTE-- End of Month Egg on Toast Extravaganza. It is a great excuse to eat my eggs and wax poetic about these little round and tasty gems.
Frankly, around these parts and for the past couple months or so we've been too busy to even blog properly and have thus compensated plenty by posting from the road using our new best friend, Monsieur Sidekick.
Very short on time I did not cook my eggs or write a limerick. Instead, I walked up the street to Le Pichet for their Oeufs plats, jambon et fromage which is--as I've said before--one of my favorite egg dishes in the city.
This is just heaven in a plate, h-e-a-v-e-n I tell you and simple as can be: two eggs, tender and delicious ham and Swiss Gruyère cooked just enough to singe the ham, almost cook the egg and definitely melt the cheese.
Salt and pepper to top this baby and it is brought to the table with a side of crusty baguette (not pictured but requisite for the full enjoyment of this dish) and real butter, the vehicle to dig, stir and mop all the yellow, cheesy goodness that melds together in this hot to the touch small gratin dish oozing with its delectable, edible gold.
This eggy wonder is served all day long at Le Pichet. It is great for breakfast--of course--with just a cup of coffee to accompany the dish but it is also wonderful as a light brunch or lunch--with a salad and glass of bubbly--or as a late night dinner when nothing but eggs will do.
Of course, there are far more innovative ways to cook eggs at one's stove or eat them around town but when there's stuff this good, this close, this readily available to enjoy in such a lovely and oh so French surrounding, why bother trying to clone this dish at home? Go have them now.
