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 …
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eggs with leeks, sorrel, chilis, tomato, fenugreek, cream
I could try to convince the reader that the generous serving on the plate above was for the two of us, but I won’t. Instead I’ll say, it just looks big. And here it looks even bigger. The meal was going to fall between a day with a fish entrée and one with meat, and …
Easter eggs (with trimmings)
Easter eggs. for breakfast today, there were naturally-light blue-colored Americauna eggs from Millport Dairy Farm, topped with very-thinly-sliced green sections of green garlic from John D. Madura Farm, a piece of crushed dried darker gold/yellow habanada pepper, Maldon salt, and freshly-ground black pepper, and garnished with micro scallion from Two Guys from Woodbridge; some awesome …
fried eggs and scrapple, toasts and garlic chives
Today, after encountering some difficulties in slicing the loaf the first time I tried, one week ago, I finally arranged to serve a breakfast (actually a late lunch) of eggs and, ..scrapple! Okay, it does look somewhat monochromatic; I don’t know why I couldn’t have introduced a cherry tomato or two. Although conventional wisdom would describe this as a Lancaster County breakfast, it would not …
bacon, eggs, fenugreek, sorrel, pangrattato, tomato, toasts
The headline just about says it all. there were 6 Americauna chicken eggs fried inside the heavy 13 1/2″ well-seasoned cast iron pan in which 4 slices of very juicy, unusually thick bacon had been fried gently, both bacon and eggs from Millport Dairy Farm; a pinch or 2 of fenugreek, purchased from Nirmala Gupta’s ‘Bombay Emerald …
eggs, habanada, scallion, chervil, tomato, bacon, toast
I was trying to find something novel about this fast breaker, so I was going to mention the chervil, or actually, micro chervil, but it seems this wasn’t the first time I had included it with eggs. So there is no novelty, but the whole thing was delicious, because how can you go wrong with …
breakfast – and lunch – with some favorite good things
It was both breakfast and lunch, and as I’m writing this at nearly nine o’clock that same day, Sunday, I’m only beginning to feel hungry now, after enjoying it 6 or 7 hours ago, our only meal of the day so far. It was also really, really tasty. * the ingredients included terrific rich eggs …
baked eggs, leeks, herbs, habanada, tomato, crème fraîche
We took a break from fried eggs at breakfast today. I baked eggs, and a few other odds and ends, inspired in part by the rare appearance in the refrigerator of both crème fraîche and heavy cream, not to mention some very ripe tomatoes and a wonderful sturdy and crusty bread. It started with leeks. …
simple breakfast, with some low-key spice, and Messiaen
There were several internationally-sourced ‘spicy’ elements, broadly understood, in this breakfast, including Indian black pepper, a heatless Cornel habañero, peppery Connecticut nasturtium leaves, and a Basque piment powder. Otherwise it was mostly bacon and eggs and toast. There were six pastured chicken eggs from John Stoltzfoos’ Millport Dairy Farm stall in the Union Square Greenmarket, fried sunny …
bacon, eggs, toast, spring shallot, harissa, basil, nasturtium
The little tumbleweeds on the top of the eggs are dill flowers, still attached to the top of their stems. Although it was a very late breakfast, it had to be a substantial one, since we would only be eating one other meal yesterday. It was our 25th anniversary, and we had reserved an 8:30 …