ydnar

I was inspired by Kimmie's post about bacon. See, I love bacon perhaps more than life itself. There is no finer food than a piece or five of deliciously fried crispy pig.

Seasoning

My bacon of choice is Applegate Farms organic sunday bacon. In a pinch I'll pick up some from Niman Ranch (Safeway carries it). Best cooked on a well-seasoned cold iron skillet at medium-low heat.

Edit: I had to use this photo again because bacon deserves repeating.

Edit: Bacon.

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Breakfast

nobody@vox.com(ydnar) — Sat, 26 Aug 2006 11:09:17 -0700

Bacon (and some other stuff)

Mm, breakfast.

1 shallot
1 clove garlic
2 eggs
4 slices bacon
4 slices potato-rosemary bread
1 tbsp safflower or canola oil
1 tbsp olive oil
sea salt
pepper
pinch fresh dill

Place bacon in cold cast-iron pan, put on medium-low heat. Coat second pan with olive oil and start the bread on medium-low heat. Slice shallot & garlic and sautee for 2-3 minutes in safflower oil over medium-high heat. Whisk eggs with salt, pepper and a dash of water. Turn bacon & bread, pour eggs over shallots & garlic, and cook for 1-2 minutes until golden (not brown).

Turn off all heat, blot bacon and plate. Sprinkle dill over eggs and serve!

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QotD: The Best Part of Waking Up...

nobody@vox.com(ydnar) — Wed, 16 Aug 2006 18:29:21 -0700

What's your morning beverage of choice? Coffee, tea, juice? Homemade or store-bought?

breakfast

I love it when I have photos for these things. I have a glass of sickeningly green Alive! Soy Shake in the morning, mixed with rice milk (I don't do dairy). It's actually pretty good. Pista has something similar every morning too.

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Breakfast of Champignons

nobody@vox.com(ydnar) — Wed, 22 Mar 2006 08:59:36 -0800

Had some chanterelles waiting to be eaten, so I decided to make breakfast. Used all organic ingredients, save for the dill. Preperation time: 7 minutes. Verdict: tasty. The goods:

3 eggs
1/3 large red onion
1/2 clove garlic
handful medium chanterelles
pinch dillweed
coarse sea salt
pepper
butter (or alternative)

Slice the garlic and onion into coarse pieces and chop the chanterelles into thirds. The mushrooms should be approximately 1/2 again as large as the pieces of onion, and the onion should be 1/2 again as large as the chopped garlic. Set aside.

Whisk 3 eggs with a splash of water, set aside.

On medium heat, melt butter in a large sautee pan. When it starts to make noise, throw in the vegetables. Wait about a minute, then shake the pan to evenly distribute the contents.

Add the whisked eggs to the mixture. Add pepper and salt. Sprinkle about half the pinch of dillweed over the eggs as they cook down. Reduce heat and fold or chop the eggs occasionally to introduce air and prevent them from burning.

Just as the last bit of liquid egg disappears, immediately remove from heat. Sprinkle remaining dill on plate and serve.

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