fried eggs and then some (I cannot just leave them naked)


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