Eggs and bacon
02.11.2007 07:06 Food And Wine
When I feel like a treat, I make myself eggs and bacon. I usually have it on top of thin slices of a decent granary loaf, lightly buttered, the bacon on this first, then eggs on top. I usually fry the bacon, because it’s easier to clean up after than grilling it, but I often poach the eggs, as I prefer the texture. This I do one at a time, in a large pan filled with water and a decent splash of vinegar. I make it swirl around the bowl as fast as possible, then break as fresh an egg as possible into the middle. The freshness of the egg means it’s more coherent and results in a nicer shape. It takes about two minutes per egg. It sounds like a lot of effort, but really doesn’t feel like it once you’ve finished eating.
Next to this, for moisture, usually tomatoes, sliced in half and then cooked flat-side down in the frying pan. To go with this, mushrooms, but there are two ways I like these: either with the stalk taken out and fried with the curved side down in the frying pan, so they fill with their own juices; or sliced into thin pieces and cooked with the same juices as the bacon, to absorb flavour. Either way, true indulgence! (And I must learn how to make Eggs Benedict.)
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