Considering the time it was served, it should have been styled a very late lunch, but since it was our first meal of the day it was our breakfast. We skipped lunch.

Whatever it should be called, it was delicious, also very rich, but it was an early-in-the-day rich, and it showed a number of big smiles while still in the terra cotta cazuela.

• four sections of thick bacon from pastured pigs raised by Millport Dairy Farm, fried inside a classic steel restaurant pan, each of them then cut into four sections and arranged, not touching, inside a large glazed ceramic baking pan, followed by a layer of sliced heirloom tomatoes (one large orange tomato from Eckerton Hill Farm, and one red, one small yellow, and one small maroon version from Alewife Farm), 6 free-range eggs, also from Millport Dairy Farm, broken into pan on to of the tomatoes, scatter with sliced Japanese scallion from Norwich Meadows Farm, and 10 or so medium size fresh sage leaves from Echo Creek Farm in the 23rd Street farmers market, baked inside a 375º oven until the whites had solidified, or a little over 25 minutes [as the picture shows, the yokes had also solidified, or come close to solidifying, which suggests that the next time I prepare something like this I try covering the pan loosely with aluminum foil], sprinkled with Maldon salt and freshly-ground black pepper, a pinch of dried fenugreek from Bombay Emerald Chutney Company (purchased at the Saturday Chelsea Farmers Market as well), and garnished with red micro amaranth 
• toasted slices of three different day-old or several days-old breads, a She Wolf Bakery ‘miche’ (in the picture), a 12 grain bread from Bread Alone, and a Paris-style baguette from Orwashers
• the music was the beautiful intellectual exercise of the album, ‘Bach: Morimur’, by the Hilliard Ensemble & Christoph Poppen