This picture’s from the old blog, but I kind of love it. And it’s also a good one of my new favorite way of cooking eggs. It’s kind of like a lazy man’s poached egg. I’m sure it has a real name.
Throw the eggs into a buttered pan at medium heat without breaking the yolks. Add a few tablespoons of water, and cover. You’ll see the surface of the egg cook into a sort of film. Treat it like a poached egg — cook until it’s hard(ish) on the outside and soft in the middle.
Served over home fries with thick-cut bacon and toasted Udi’s gluten-free bread.
This past saturday, I tried out a dish I had and fell in love with a while back at Brooklyn Label: red flannel hash. I started by boiling the beets.
And simultaneously diced and pan-fried the potatoes (which I would later discover were a little underdone — note to self for next time).
In a separate pot, I sauteed some onions for a minute and added the beets and potatoes. It might have made sense to consult a recipe at this point, but most of the time I’d just rather see what happens… I added some fried eggs on top, and immediately vowed to learn how to poach eggs.
I added a little mixed greens and avocado and a side of bacon. Not bad.
For brunch today, I made pancakes with Bob’s Red Mill gluten-free pancake mix. I added some fresh sliced strawberries on top with a touch of Vermont maple syrup, and a side of bacon.
I haven’t made myself a hearty breakfast for a while. There’s just been so much going on. But despite all the work I have to do, I took a minute this morning to prepare this: herb fries, eggs over medium, and bacon well. With some tiny heirlooms on the side. Delicious.
Had a lazy morning, and just cooked this up. I’ve been trying different brands of bacon, and this one might have won: Applewood smoked from Niman Ranch. the round things are that polenta you can buy in a tube. And then of course avocado and an egg.