eggs, habanada, scallion, chervil, tomato, bacon, toast

I was trying to find something novel about this fast breaker, so I was going to mention the chervil, or actually, micro chervil, but it seems this wasn’t the first time I had included it with eggs.

So there is no novelty, but the whole thing was delicious, because how can you go wrong with bacon and eggs, even if you add a few fussy things to the combination.

The eggs themselves weren’t a novelty, but they were incredibly delicious. I credit the Americauna chickens, and the Amish farmer(s) who got them to New York as fast as they could.

  • on or near the plate above there were small blue-shell Americauna chicken eggs and thick bacon from Millport Dairy Farm, Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market, most of the chopped green section of a Japanese scallion from Norwich Meadows Farm, crushed dried orange/gold habanada pepper from Norwich Meadows Farm, Maldon salt, freshly-ground black pepper, a pinch of nearly-dried chopped winter savory from Stokes Farm, micro chervil from Two Guys from Woodbridge, toasts from both a loaf of ‘8 grain 3 seed’ bread from Rock Hill Bakery and a She Wolf Bakery sourdough bâtard, and rich Organic Valley ‘Cultured Pasture Butter’
  • the music was the album, ‘In Excelsis Deo’, described as “Church music, court music and the historical memory of folk songs, 1702-1714”, including works by the Catalan composer Francesc Valls (1671-1747) and Messe à deux chœurs et deux orchestres by the French composer Henry Desmarest (1661-1741), plus “Music from the Time of the Wars between Spain and Catalonia”, all performances by La Capella Reial de Catalunya and Le Concerts des Nations, Jordi Savall conducting