bacon, eggs, fenugreek, sorrel, pangrattato, tomato, toasts

The headline just about says it all.

  • there were 6 Americauna chicken eggs fried inside the heavy 13 1/2″ well-seasoned cast iron pan in which 4 slices of very juicy, unusually thick bacon had been fried gently, both bacon and eggs from Millport Dairy Farm; a pinch or 2 of fenugreek, purchased from Nirmala Gupta’s ‘Bombay Emerald Chutney Company‘ at Chelsea’s Down to Earth Farmers Market on 23rd Street last summer; the eggs accompanied by some sorrel from Two Guys from Woodbridge; also 2 very sweet Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Market heated in a little olive oil and seasoned, like the eggs, with Maldon salt and freshly-ground black pepper; and topped with a dab of pangrattato (there be garlic and anchovy in those crumbs) on the cooked eggs, not fully utilized in the dinner the night before; and, on the side, toast from slices of the excellent ’12 Grain & Seed bread’ from Bread Alone in the Union Square Greenmarket
  • the gorgeous Sunday music was by the Italian Baroque composer and Kapellmeister, Pietro-Paolo Bencini, his ‘Ave Maria’, and ‘Missa de Oliveria’, performed by Bernard Fabre-Garrus and A Sei Voci