eggs and bacon and tomatoes and toast, with other stuff

It was a pretty familiar Sunday breakfast at home, even if the herbs and seasonings were juggled around this time.

  • six short slices of smoked bacon from Flying Pigs Farm, fried very slowly in a very large heavy seasoned cast iron pan
  • six beautiful Americauna eggs from Millport Dairy Farm, slowly fried in the fat rendered by the bacon (with the addition of a bit of Portuguese olive oil), with the addition of Maldon salt, freshly-ground black pepper, small dabs of sun-dried chili-pepper harissa from NYShuk Pantry, a bit of chopped green ends of a spring garlic from Windfall Farms, chopped bronze fennel from Norwich Meadows Farm, and  scissored-cut chives from Lucky Dog Organic Farm
  • four halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods Chelsea, sprinkled with sea salt and freshly-ground black pepper, gently heated inside a small tin-lined copper skillet, arranged on the plates next to the eggs, sprinkled with chopped fresh oregano from Stokes Farm and scissored-cut chives from Lucky Dog Organic Farm
  • a garnish of micro red amaranth from Windfall Farms
  • toasts of a whole wheat sourdough Miche from Bread Alone
  • the music was New Sounds, streaming, including works from the Cocteau Twins, George Crumb, John Cage and Pauline Oliveros