I usually throw all kinds of stuff into what for most folks would be a simple breakfast of bacon and eggs, but this one escaped from the kitchen [relatively] bare-bones.

• the ingredients on the plate photographed above included thick bacon from Millport Dairy Farm, Ameraucana chicken eggs from Millport Dairy Farm, Cultured Pastured Butter from Organic Valley, a little bit of sliced scallion from Phillips Farms, freshly-ground black pepper, sea salt, plus Maldon sea salt for finishing, part of a crushed dried golden/orange habanada pepper bought fresh from Norwich Meadows Farm last fall, Backyard Farms Maine ‘cocktail tomatoes’ (from Maine, near Skowhegan) via Whole Foods Market, chopped fresh thyme from Citarella, organic dried wild fennel pollen from Buon Italia, pea shoots from Windfall Farms, and toasts of 3 different breads: a ‘Mediterraneo’ (whole rye flour, stone-milled wheat flour, 5 seeds, plus millet and faro) and a ‘rustic classic’, both from Eataly, and a corn rye boule from Hot Bread Kitchen
• the music was Bach’s St. John Passion, John Eliot Gardiner conducting the English Baroque Soloists and the Monteverdi Choir