breakfast-lunch: eggs, bacon, and all kinds of other things


I try to bring some variety to my basic Sunday breakfast-lunch foumula of eggs, bacon, and toast. This time I may have brought more to the table than ever before.

  • there were 6 eggs and 2 slices of thick bacon from Millport Dairy Farm; toast from 2 different bakers, ‘8 Grain 3 Seed’ bread from Rock Hill Bakery, Gansevoort, NY, and a whole wheat sourdough miche from Bread Alone, both selling in the Greenmarket; 3 small ‘tomato-red’ heirloom tomatoes from Norwich Meadows Farm; a bit of turbinado sugar for the late-season tomatoes; purple micro radish from Windfall Farms; smoked alderwood salt from The Filling Station; Baleine course sea salt; tellicherry pepper; 4 very, very hot tiny yellow chilis, Cumari do Para (they were the size of quite small peas), which I chopped very finely and immersed in olive oil, from Eckerton Hill Farm; green stems, chopped, of Japanese scallions; torn leaves of basil from a Full Bloom Market Garden plant from Whole Foods; part of a crushed, dark, dried heatless Habanada pepper from Norwich Meadows Farm; chopped lovage from Two Guys from Woodbridge; Kerrygold Pure Irish Butter; and olive oil (‘Trader Joe’s 100% Greek Kalamata Extra Virgin Olive oil’)
  • the music was ‘Music for Queen Caroline’, an album of William Christie directing the Choir and Orchestra of Les Arts Florissants in 3 works Handel had dedicated to his patron, the Hohenzollern princess Caroline of Ansbach (later wife of George II of England), an enlightened and beloved patron of both the arts and sciences