Consider for a moment a torus shaped biscuit…
Scrambled eggs, bacon, canned butter-me-not biscuits, and fruit.
When strawberries and blueberries were on sale, I diced up the strawberries and frozen all of the berries. Today I made fresh strawberry/blueberry muffins. Delicious.
ThelmaLou: I am SO GOING TO TRY THAT.
Question #1: Is the point to fry the yolk hard in the egg?
Question #2: If so, why not scramble the egg before adding it to the bacon?
Question #3: Can I put the two bread slices in the oven to warm/toast, and can I shred a little sharp cheddar on one slice to melt?
This weekend, the Saturday breakfast was the memorable one.
I made Ukulele Lady one strip of thick-cut bacon, a soft-boiled egg served in a lovely egg cup we bought in Castiglione, Sicily, and a dry piece of wholegrain toast.
I had a little leftover grilled rib steak, so I cut it into small pieces and warmed it in a pan with the grease from the wife’s bacon. Then I turned up the heat, scrambled three eggs, and cooked them with the steak. I served that to myself with a piece of buttered rye toast and a small section of leftover Gratin Savoyard I’d made earlier in the week.
And a pot of black coffee.
And the dogs got to clean the plates. Wesley got the last pieces of steak and Belle got the eggs.
Sunday breakfast was a fresh onion bagel with green-olive-pimiento-cream cheese, and a pot of black coffee.
Ukulele Lady had whatever the hell crap she makes for herself when I don’t cook for her. Quinoa salad or boiled kale or something.
Sunday breakfast was a ham and salad roll and a can of pepsi max walking round a trash and treasure market.
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The yolk can be jelly-like, or all the way to hard. You just don’t want it dripping out of the sandwich.
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Ah, Grasshopper…you ask a profound question… scrambling seems so tame, so humble, almost a kind of defeat, a concession to the niceties (or necessities) of civilization. Cracking the egg and plopping the whole thing onto the raft of almost-done bacon is a bold, defiant, post-modern act. A statement. You’re saying to the white and the yolk, “You’re on your own! There’s no hiding in each other! Deal with it!”
Alternatively, try scrambling and see what you think. <shrug>
- By all means, toast the bread and get it ready. You may add cheese; however, I don’t, as I like my bacon-egg entity neat. With a touch of mayo.
Damn, this sounds good. Time to get to the store - I need King’s Hawaiian bread. Because this will be my dinner today I am thinking.
Nothing. Flew out of the house to make early mass.