I didn't expect to do IMBB this month. I've been so busy of late. But I had a feeling this was the weekend, so I checked in and discovered that, yes, this weekend is IMBB. And with such an eggs-ellant theme, courtesy of Seattle Bon Vivant, I knew I had to make time. I love eggs. In fact, this morning I made hollandaise sauce for a Benedicty-like breakfast of fried egg and bacon on toast with hollandaise. Ok, the bacon made it a bit excessive. It pleased me that I had unknowingly already fulfilled the IMBB with my hollandaise sauce, but I desired to do something a little less common with the common egg. I pondered for a bit, checked a few cookbooks, rummaged through the cubbards and fridge, and came up with an eggy dish that pleases me quite a bit.
I had my first bastila ("ba-stee-ya") at a North African restaurant near D.C. They used chicken instead of squab. I was in heaven. I have yet to make a chicken bastila, but some years back I discovered Kitty Morse's savory cashew bastila recipe from her The Vegetarian Table: North Africa cookbook. I was out of cashews, but I had pinenuts. (Mmmm... pinenuts.) The cashew version is yummy, and, I must say, it works quite well with pinenuts too.