{"id":6971,"date":"2016-02-08T00:40:36","date_gmt":"2016-02-08T00:40:36","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6971"},"modified":"2016-02-08T00:40:36","modified_gmt":"2016-02-08T00:40:36","slug":"thick-bacon-fresh-eggs-tarragon-salt-pepper-real-toast","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6971","title":{"rendered":"thick bacon, fresh eggs, tarragon, salt, pepper, real toast"},"content":{"rendered":"

\"breakfast_as_lunch\"<\/a><\/p>\n

it was breakfast, but then pretty soon we realized it had also been lunch<\/p>\n

 <\/p>\n

It\u00a0was\u00a02:45 when I started to write\u00a0this post (my computer then acted up, delaying its completion). I’d\u00a0finished washing the dishes and was\u00a0sitting with my first coffee of the day. \u00a0While at first we had been\u00a0thinking of this as a breakfast meal, we had gotten a late start, late even by our Sunday standards. Now it will be called\u00a0lunch, and even a late<\/em> lunch, by the standards of most\u00a0decent folks.<\/p>\n

I love bacon and eggs, and I’ve loved both from the days I was first able to eat grownup food. \u00a0In our house, for my robust father, but not for my equally vigorous mother, grownup food at breakfast meant very fresh raw eggs carefully whipped on a plate with salt &\u00a0pepper, the mix of whites and yolks soaked up\u00a0with some good toasted bread.* This was also my own favorite breakfast (I think that my brother joined my dad and I\u00a0in this\u00a0idiosyncratic indulgence for at least a few years, but my sister definitely gave it a pass). Visiting relatives and guests may have remarked about it, but not until I\u00a0was 17, and had arrived at\u00a0college, did I learn just how weird most people thought\u00a0my favorite breakfast\u00a0was.<\/span><\/p>\n

My father had died earlier that year.<\/p>\n

Once I had my own small kitchen, in graduate school in Providence, I revisited my\u00a0raw egg breakfast treat a few times, but, alone in my Benefit Street studio,\u00a0the pleasure I had enjoyed in our\u00a0breakfast room on Haverhill was gone.<\/p>\n

I’ve run\u00a0through much of the enormous range of egg treatments\u00a0since then, and enjoyed all,\u00a0but I always come back to some version of the eggs we enjoyed\u00a0today, simply fried, with toast, and sometimes bacon. \u00a0Spiegelei<\/a><\/em>.<\/p>\n