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breakfast/lunch with eggs, bacon, toast, little vegetables

We like vegetables so much, that I’ll even load them up on dishes where they wouldn’t normally be much featured; many appear there as miniatures, or in dried form. This time, while it was only a late breakfast, on the plate were fresh tomatoes, a little bitter green, one small scallion, a tiny sweet pepper, a micro mustard, and 2 ‘budding herbs’.

Worth noting: All 6 yolks made it to the plates with their integrity uncompromised (the yolks remained whole), and I wish I knew what I did to get the feathered edges of the whites to caramelize, and be so delightfully crispy (I did add a little butter to the pan before breaking the eggs into it, since there was very little bacon fat left after the bacon was removed, but that’s pretty much what I usually do).

  • the meal was an assemblage which included 4 thick strips of bacon and 6 eggs (3 Americauna* and 3 standard), all from Millport Dairy Farm, 2 heirloom tomatoes from Alewife Farm, a bit of puntarelle from Tamarack Hollow Farm, sliced red scallion from Berried Treasures Farm, budding marjoram from Stokes Farm, budding basil from Windfall Farms, one small sliced aji dulce pepper from Eckerton Hill Farm, micro red mustard from Two Guys from Woodbridge, and toast from a terrific She Wolf Bakery Miche
  • the music was Bach’s Mass in B minor, performed by Philippe Herreweghe conducting the Collegium Vocale Gent 

 

* in the picture, the egg to the lower left is an Americauna

a colorful breakfast (actually, it really was a lunch this time)

It was all good. It also wasn’t really breakfast time any more, by the time we enjoyed it, even in the terms of our own late-eating habits.

  • from Millport Dairy Farm there was thick bacon and Americauna chicken eggs (with thinly-sliced new shallot stems from Tamarack Hollow Farm, fresh oregano buds from Norwich Meadows Farm, and bronze micro fennel from Two Guys from Woodbridge, home-dried habanada pepper and fresh oregano buds from Norwich Meadows Farm; there was also a mix of small tomatoes from Alewife Farm with sliced red scallions from Berried Treasures Farm and Gotham Greens Rooftop basil from Whole Foods, and, finally, lightly-toasted slices of 2 different breads (polenta boule and twelve Grain & Seed bread, both from Bread Alone
  • our Sunday music was the album, ‘In Paradisum, The Music of Victoria and Palestrina‘, performed by the Hilliard Ensemble

breakfast with micro greens and flowers; Morton Feldman

I intended it as something in honor of the full onset of summer, but I almost went overboard with the flowers and micro greens – and micro reds – in today’s breakfast.

  • the ingredients were 2 slices of thick smoked bacon and 6 very fresh Americauna chicken eggs from Millport Dairy Farm, 4 Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market, Maldon salt and pungent freshly-ground Whole Foods Market black pepper, the last of a small bottle of a dry seasoning called L’ekama from Ron & Leetal Arazi’s New York Shuk, micro red amaranth and micro sorrel from Windfall Farms, shallot blossoms from Keith’s Farm, and lightly-toasted slices of Orwasher’s dark wheat-based wine bread, made with a Long Island vineyard Chardonnay starter
  • the music was Morton Feldman’s 1981 piece, ‘Triadic Memories’, performed by John Snijders

breakfast: eggs, bacon, vegetables, toast, herbs, spices, oil

It was one of the more minimal, and one of the best, examples of this sort of half-traditional/half created Sunday breakfast that I’ve ever thrown together; the fact that I didn’t lose a single one of the 6 yolks is only a part of that boast, but I feel like it’s a good part.

  • the ingredients were Americauna chicken eggs and thick smoked bacon from Millport Dairy Farm, golden cherry tomatoes from Alex’s Tomato Farm, red grape tomatoes from Kernan Farms, a dry seasoning called L’ekama from Ron & Leetal Arazi’s New York Shuk, micro scallion from Two Guys from Woodbridge, thyme from Stokes Farm, Maldon salt, freshly-ground Whole Foods Market house black pepper and their house Portuguese olive oil (both very, very good), small-leaf Sylvetta ‘wild’ arugula from Willow Wisp Organic Farm, and lightly-toasted slices of She Wolf Bakery Toasted Sesame Wheat loaf
  • the music was Messiaen’s ‘Vingt regards sur l’enfant Jésus‘, performed by Joanna MacGregor

Sunday breakfast, lighter; also, on Monday, also, with Cage

Our Sunday egg regimen was moved to Monday this week, and it was simplified slightly along the way. In the interest of getting a (relatively) early start on our visit to the Whitney, I went easy on the condiments, and I skipped the bacon. I was rewarded, for the first time in weeks, with rich perky egg yolks that didn’t break before they were asked to.

Because it was Monday and not Sunday, we accompanied ourselves with the very secular John Cage.

  • the ingredients included Americauna chicken eggs from Millport Dairy Farm fried in Organic Valley ‘Cultured Pasture Butter’ and sprinkled with chives from Lani’s Farm; Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market heated in Whole Food Market Spanish (‘Seville’) house olive oil, sprinkled with chopped sage from Stokes Farm; Maldon salt; freshly-ground black pepper seasoning both the eggs and the tomatoes; the plate garnished with micro chervil from Two Guys from Woodbridge, with toast slices from a loaf of Twelve Grain & Seed bread from Bread Alone
  • the music was John Cage, a good part of his long ’44 Harmonies from Apartment House 1776′