I named this blog ‘Not Eggs on Toast’ because I wanted to emphasise what I wouldn’t be blogging about: ordinary, humdrum food. And eggs on toast definitely qualify as unexciting fare.
Unless you happen to be Heston Blumenthal, who transformed just that into one of his signature dishes. Obviously, what they serve at his restaurant Fat Duck is a bit more than fried eggs and a slice of dry toast.
Photo credit: Sifu Renka on flickr
Fat Duck’s version consists of nitro-scrambled eggs and bacon ice cream atop pain perdu (French toast), served with tomato jam, candied prosciutto, and tea jelly on the side.
Notice how we’re back on the subject of bacon desserts again? Apparently, Heston was one of the very first to start playing with the idea, and began serving his eggs and bacon ice cream as early as 2004 (Russo).
Another one of Fat Duck’s most famous dishes is parsnip cereal, which comes in individual little Fat Duck cereal boxes (actually, all the courses come in miniature sizes). At a restaurant that serves green snail porridge and teeny slices of truffle toast, all that’s missing at this tea party is the Mad Hatter!
Jelly of Quail, Cream of Crayfish, with Chicken Liver Parfait, Oak Moss and Truffle Toast. Photo credit: loremipsum on flickr
Not Eggs on Toast 