{"id":18471,"date":"2018-08-13T23:15:06","date_gmt":"2018-08-13T23:15:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18471"},"modified":"2018-08-13T23:15:06","modified_gmt":"2018-08-13T23:15:06","slug":"breakfast-lunch-with-eggs-bacon-toast-little-vegetables","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18471","title":{"rendered":"breakfast\/lunch with eggs, bacon, toast, little vegetables"},"content":{"rendered":"

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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’.<\/p>\n

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).<\/p>\n