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
Ingredients
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
Preparation
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.
I’m still reeling from the shock of not having won the lottery, and, $500 million poorer than anticipated, headed back into the kitchen where I am destined to spend every evening (at least until I win the next one).
I love breakfast, lunch and dinner and everything in between, but there’s something I especially love about a leisurely breakfast, especially if it’s not too much work and but looks and tastes delicious. Maybe because it’s so rare to be able to have a lovely meal, enjoy the daylight and tell yourself that you have the rest of the day to burn the calories off. Speaking of, my calves are still growing from the new workout schedule. The other day, when I zipped up my boots, I could actually feel my pulse in my calves. Please tell me there is a point at which this will stop.
FOR THOSE OF YOU WHO TIRE OF TEXT ALREADY: I’ve uploaded a how-to video for this recipe! It’s my very first video. So be afraid. Very, very afraid.
I’ve mentioned before that I belong to a CSA so I’m always trying to come up with creative ways to use the produce. I like kale chips, but kale chips all the time is something altogether different.
So one spring Saturday, I took out some very pretty eggs. Tanned, with some adorable little freckles. Is it disturbing to humanize your food is before you devour it?
I think these eggs look lovely and peaceful. Like they just came back from a restful spring break in Jamaica, but away from all the crazy college kids doing keg stands.
Spring break is over, friends. Time to get out of your shells and get to work! (I know, this post is getting a little weird.) Put the eggs in a bowl and beat them (and now it is disturbing to say that, now that I’ve humanized them). I actually ended up using 8 eggs, and added in a half cup of milk, but I thought this was pretty so I took the picture after 5. Beat in 1/4 tsp salt and some ground pepper.
Now slice up some bacon and fry it up — I like to do this in a cast iron pan. It weighs as much as an elephant baby but cooks really nice and evenly, and looks pretty and rustic too. Not that there’s anything about me or my life that’s rustic.
I’ve been using nitrite-free bacon lately, which is healthier but doesn’t last as long — so I’m quite liberal with using bacon when I’ve got a package open. If you had some left over you could try making a bacon nativity scene.
When the fat starts to render, add in some chopped up onions.
Once the onions begin to caramelize, grab a bowl of grape tomatoes and a handful of hand-torn kale or chard leaves, and add them into the pan.
Cook for about 30 seconds, stirring a bit, and then pour the egg mixture into the pan, over the other ingredients. Sprinkle a handful of shredded cheese (I used mozzarella). Stick into a 400 degree oven for about 10 minutes, til the edges begin to brown and pull away slightly from the pan. Enjoy!
SAVORY BACON KALE FRITTATA
Ingredients
8 eggs
1 cup grape tomatoes
1/2 onion, chopped
3 slices bacon, chopped into 1/2 inch pieces
handful of kale or swiss chard (about 1/4 cup), torn into bite-sized pieces
1/4 cup milk
1/4 tsp salt
pepper
1/4 cup shredded mozzarella cheese
Preparation
Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside.
Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale or chard, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top. Cook for 30 seconds on the stove.
Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste.
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