BLAT (bacon, lettuce, avocado, tomato) on a toasted, buttery, flaky croissant, (extra mayo when feeling truly evil or in the case of extreme hangovers). Tall glass of tangerine juice. Perhaps occasionally a good, spicy bloody marry.
whoops…could this get bumped to MPSIMS, pretty please?
(Honorable mention goes to Eggs Benedict)
Eggs Benidict, I read someone said that bacon egg and melted cheese is the perfect sandwich. But a genius managed to improve it by creating Eggs Benidict.
I would also like to mention a regional french dish, Salad Lionaise, this is a mixed leaf salad with lardons (bacon crispy bits), croutons, and a soft poached egg. It is the best salad I know.
Crepes Bennedict
make your basic plain crepes with a bare squeeze of lemon zest to get a touch of the lemon oil into the batter.
fry up some american bacon/streaky bacon for you brits til crispy, crumble it up and reserve.
cut either canadian bacon, pancetta, or good gammon into 5mm/small dice, and saute in bacon dripping until warm, add a suitable amount of eggs seasoned with freshly cracked black pepper, fresh thyme, fresh parsley chopped finely[no stems] and fresh tarragon chopped finely and 1 tsp heavy cream per 2 eggs and scramble with the pork bits.
Take an oven safe serving dish and when done rolling the scrambled eggs into the crepes [lay out a crepe, and spoon a small amount down the center of the crepe and roll up. do i really need to tell you this?] and place each crepe neatly into the serving dish. Place in the oven on 1 or 200 degrees fahrenheit.
make a batch of hollandaise sauce, spoon over the crepes and garnish with the crumbled bacon, or you could use caviare instead=)
http://www.gourmetsleuth.com/recipe_hollandaise.htm - note, also killer if blood orange juice is subbed in for the lemon/vinegar.
serve with fresh jamaican blue mountain coffee and freshly squeezed grapefruit/tangerine juice. Ok, folgers and OJ if you like=)
Um…YUM!
LOL, actually my co-line cooks where I trained kept saying decadent+) It ended up on the sunday brunch menu for about 2 years after I left from what i understand.
I make this out camping, it is actually dead easy once you get the knack of making crepes, and hollandaise sauce. It is handy if you have a co-chef rolling crepes as you make the egg/pig filling, and if you have the hollandaise sauce made, you can float a piece of plastic wrap or buttered parchement on top to keep it from making that nasty skin on top while it holds in the bain marie…though the sauce only takes about 4 minutes to make, so you really can just top and garnish it while the other cook deals with getting the cookware out of sight-)