We like vegetables so much, that I’ll even load them up on dishes where they wouldn’t normally be much featured; many appear there as miniatures, or in dried form. This time, while it was only a late breakfast, on the plate were fresh tomatoes, a little bitter green, one small scallion, a tiny sweet pepper, a micro mustard, and 2 ‘budding herbs’.

Worth noting: All 6 yolks made it to the plates with their integrity uncompromised (the yolks remained whole), and I wish I knew what I did to get the feathered edges of the whites to caramelize, and be so delightfully crispy (I did add a little butter to the pan before breaking the eggs into it, since there was very little bacon fat left after the bacon was removed, but that’s pretty much what I usually do).

• the meal was an assemblage which included 4 thick strips of bacon and 6 eggs (3 Americauna* and 3 standard), all from Millport Dairy Farm, 2 heirloom tomatoes from Alewife Farm, a bit of puntarelle from Tamarack Hollow Farm, sliced red scallion from Berried Treasures Farm, budding marjoram from Stokes Farm, budding basil from Windfall Farms, one small sliced aji dulce pepper from Eckerton Hill Farm, micro red mustard from Two Guys from Woodbridge, and toast from a terrific She Wolf Bakery Miche
• the music was Bach’s Mass in B minor, performed by Philippe Herreweghe conducting the Collegium Vocale Gent 

 

* in the picture, the egg to the lower left is an Americauna