breakfast with 2 alliums, 3 fennels, bacon, eggs, tomatoes

The Mediterranean, host to so many Alliums and Fennels: what a blessed world.

This breakfast was something of a hodgepodge. It was also more easily prepared than most described on this blog, because several of the extras were just sitting by, having already been prepared while I was assembling dinners in the last few days (to wit: the end of a batch of washed and dried lovage; sauté-softened spring garlic; and both the stems and fronds of some bronze fennel)

  • the ingredients were 4 slices of Flying Pigs smoked bacon; Organic Valley ‘Cultured Pasture Butter’; Whole Foods Market house brand Portuguese olive oil; Backyard Farms Maine ‘cocktail tomatoes’, also from Whole Foods Market; chopped lovage from Two Guys from Woodbridge on the tomatoes; Americauna chicken eggs; sea salt; freshly-ground black pepper; spring garlic from John D. Madura Farm, partially-cooked earlier, tossed into the pan with the eggs; both finely-chopped bronze fennel stems and chopped fronds on the egg yolks; wild Sicilian fennel pollen from Buon Italia, also on the yolks; micro scallion fronds from Two guys as a garnish; toasted whole wheat sourdough miche from Bread Alone Bakery

cook’s critique: I can’t be relied upon to deliver fried eggs with all of their yolks intact, and this time 2 of the 6 ran the moment I cracked them into the pan, so next time I may try an end run (look at me, using a sports idiom!), cracking them gently into a bowl and then slipping them into the pan)