I’ve been serving these early-day (Sunday and holiday) meals for so long and posting about them for almost as long, that I don’t think I really have to describe how they are put together. I mean, it’s just bacon and eggs! Also, each of these breakfasts normally relates pretty closely to the other, their ingredients don’t really vary that much, and exactly where each of them appears on the plate may as often be by chance as design, so I’m just going to list them:
- six eggs and 4 slices of thick bacon from Millport Dairy Farm; 4 Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods; olive oil,Tellicherry pepper; sea salt; a dusting of Pollen Ranch Dill Pollen; fresh lovage from Two Guys from Woodbridge; chopped spring garlic and Japanese scallion, both from Norwich Meadows Farm; and fresh red thyme from Phillips Farm
- the music was more of our usual Sunday best, Franz Xaver Richter’s late 18th-century Requiem, his Symphony no 29, and his ‘De profundis clamavi’, Roman Válek conducting the Czech Ensemble Baroque