vertical bacon & eggs + toast/tomato/leek/aleppo/chives

Sunday, April 5, early afternoon.

Okay, it wasn’t Eggs Benedict, but it was foolproof, even first thing in the morning, fun to assemble, and delicious. It was also efficient in its use of both kitchen materials and ingredients, in the way Ellen Swallow Richards, 19th-century chemist and the founder of Home Economics, might approve.

  • The layers began, from bottom to top, with thick toasted slices of a loaf of Lost Bread Company’s very sturdy  ‘Seedy Grains’ (wheat, spelt, rye, and barley organic bread flours; buckwheat; oats; flax sesame, sunflower, and pumpkin seeds; water, and salt); pieces of thick Millport Dairy Farm pastured pigs bacon, fried lightly (removed while still juicy); slices of ripe Italian heirloom  tomatoes from Shushan Hydroponic, with a bit of sliced Japanese scallion from Norwich Meadows Farm; jumbo eggs from free-range chickens, also from Millport Farm, the eggs seasoned with local sea salt and Aleppo pepper then dusted with chopped dill and scissored chives, both from Lani’s Farm [everything was prepared inside the same large enameled iron pan, which explains why the whites were colored a bit (the eggs had been preceded by the sliced tomatoes, which had been cooked until they had begun to brown on the edges]