‘Morgenblätter‘. As someone keen on both journalism and food, I often think of that beautiful 19th century waltz at breakfast time, especially on Sundays. I don’t actually hum it, but I enjoy all the pleasant associations of the word, with the usual exception of the contents of the news itself. Well, it wasn’t our usual …
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lunch with Amish farm eggs and bacon, tomatoes and stuff
But of course our Sunday lunches (which are also breakfasts) almost always include Amish farm eggs and bacon; it’s almost everything else that changes, although sometimes only slightly. yesterday, in addition to 6 fresh eggs from pastured chickens and 4 slices of bacon from pastured pigs, all from John Stoltzfoos’ Pennsylvania Millport Dairy Farm in the Union …
bacon/eggs, thyme/dandelion, L’ekama, lettuce/tomato
It was a good as it looks. otherwise, what it was, was 6 very fresh eggs from pastured chickens and 4 slices of bacon from pastured pigs, all from Millport Dairy Farm, the fried eggs seasoned with local Long Island sea salt from P.E. & D.D. Seafood, freshly ground black pepper, a couple pinches of …
eggs and tomatoes and bacon and toast and…
I broke some yolks. Still, although it’s certainly not related, it turned out to be one of the most delicious versions of my regular Sunday bacon and eggs thing. Maybe I just hit the right combinations in my enthusiasm for adding herbs and spices. The tomatoes however were new, maybe even new to the planet, …
blue eggs, pink bacon, red and green spices, purple basil
I feel like I cheated with this picture. Most of its interest is supplied by the purple micro basil. Although it definitely adds something to the flavor of a dish, it’s the delicate shape, and especially the color, that makes it sing, and demands that it be ‘heard’. Otherwise this was a fairly routine Sunday …
sunday breakfast: bacon, eggs, and birds real or imagined
It looks a bit unkempt, and perhaps a bit over the top. Also, I don’t know why I’m having so much trouble these days with yolks that break, sometimes even well after they’ve landed safely in the pan. Although I was very, very careful on Sunday, this time I set a record: 3 out of …
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 …
‘Americauna’ breakfast: Amish blue eggs and thick bacon
(sunlight reflected from the north on its rare stretch across an ancient table) The Amish generally have a reputation for their traditional ways, and their reluctance to adopt modern conveniences, although this hasn’t always meant always abjuring actual modern technologies, and there are major variations in the practice of their many communities. Still, it’s interesting to find the Amish …
breakfast: eggs, bacon, sweet and hot pepper, herbs, toast
It was breakfast much as usual, but with fewer accoutrements today. We were hoping to get to Bushwick before sunset, so I was thinking that less would give us more [time in Brooklyn], so I skipped the alliums and tomatoes this time. the ingredients that did appear on our plates were half a dozen eggs from 2 local suppliers, …
chervil, with eggs, bacon, and such
I wasn’t originally going to post this breakfast, since there was nothing special about it, but then I realized how seldom chervil appears on these pages – or anywhere for that matter, outside of France. It’s a subtle herb, and even more subtle as ‘micro chervil’. It’s also delicate in appearance; that and the combination …