It’s a rainy weekend and one that requires knitwear with elastic waistbands. And a delicious breakfast that involves hardly any effort at all, so that I can focus on more important things like whether or not I should get bangs.
My younger daughter had the flu and passed it along to my husband, while her sister and I have been hand-washing with Macbeth-like intensity. This was not the spring break we had imagined, but on the plus side we’re getting our money’s worth on our mortgage with the time spent indoors.
Onto today’s meal. My husband made this today, so I feel kind of bad for being in my elastic waistband and not making him breakfast either. Well, I did make a breakfast that my daughter and I ate, so to be fair, this was second-breakfast, and I think, comfort food at its best. Here’s the recipe:
SUNNY SIDE BACONWICH
- 1 whole wheat English muffin
- 2 slices bacon, cut in half (I like uncured and nitrite-free)
- 2 eggs
- butter (optional)
- salt and freshly ground pepper, to taste
Toast both halves of a whole wheat English muffin. If desired, butter the muffins after toasting.
Fry up two pieces of bacon over medium heat, turning occasionally until cooked and edges are curled; remove and drain on a paper towel and allow to cool to crisp further. Pour off all but about a tablespoon of the bacon fat.
Crack egg into pan and cook over medium heat until edges are crispy and begin to turn up. For details on how to prepare sunny-side up eggs, click here.
Place the bacon slices on the English muffin and slide cooked eggs on top. Season with salt and freshly ground pepper to taste.