{"id":8813,"date":"2016-07-25T00:19:57","date_gmt":"2016-07-25T00:19:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8813"},"modified":"2016-07-25T00:19:57","modified_gmt":"2016-07-25T00:19:57","slug":"bacon-eggs-crusty-bread-2-salts-2-peppers-6-herbs-etc","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8813","title":{"rendered":"bacon, eggs, crusty bread, 2 salts, 2 peppers, 6 herbs, etc."},"content":{"rendered":"

\"eggs_bacon_plus_much\"<\/p>\n

And no toast!<\/p>\n

I think I went a little overboard with the condiments this time. It was supposed to\u00a0be just bacon and eggs, but I think I was inspired by a new (well, actually, antique<\/em>) master salt<\/a> I had just brought home and I went looking for a second kind of salt to serve with our\u00a0favorite\u00a0finishing salt, Maldon<\/a>.\u00a0Then I found more things, both dry and fresh,\u00a0to put on the table in little dishes, and a meal that might otherwise have been\u00a0pretty standard breakfast\/lunch fare had become almost exotic.<\/p>\n

The image below is of\u00a0the eggs (which were smaller than usual) looked just before they had finished frying in my heavy\u00a0iron pan. It had been a little too hot when I cracked\u00a0the eggs into it,\u00a0so the thinner layer of whites almost immediately bubbled up as they set, giving them a slightly weird appearance. I did however get every\u00a0one of them onto the plates with yokes intact, something I’ve\u00a0not always been able to manage.<\/p>\n

 <\/p>\n

\"6_eggs_in_pan\"<\/p>\n