Aside from the fact that it looks like fried egg pie, this isn’t what most people think of when they think, ‘fried eggs’.
I just can’t leave fried eggs alone, and this morning I had an extra incentive for going a little further than even I normally do, having realized at the last minute that I didn’t have any bacon to accompany our Sunday breakfast/lunch.
The eggs looked – and tasted – so good, I forgot to add my latest favorite condiment, a terrific locally-made middle-eastern-style seasoning blend, ‘L’eKama‘.
- the eggs were from Millport Dairy Farm, and, other than the salt and pepper, everything else was from a tub of herbs and spices not used in very recent meals (already washed and sometimes cut) which I keep in a tub in the refrigerator: the thin scallion stems from Race Farm, the finely-chopped portion of a small red Calabrian pepper from Campo Rosso Farm, the herbs from various Greenmarket farmers
- the bread was some very-lightly-toasted slices of ‘Sesamo’, from Sullivan Bakery