Sunday, September 08, 2013

Varying the Morning Routine

Like contributor Jim Dixon of Real Good Food, I have a morning routine…dogs, coffee, breakfast. Recently he decided to do something little different for the breakfast portion.

I eat the same breakfast most days. I make an espresso in my Francis Francis machine with Andrea Spella’s amazing coffee, pour a glass of OJ (I switched to the relatively spendy Columbia Gorge Organics stuff a few years ago after reading about “flavor packs”) and spread some old-school Adam’s crunchy peanut butter on a couple of slices of toast (preferably Great Harvest’s Dakota bread).

But I do like some eggs every now and then. Usually I just fry them over easy in extra virgin olive oil, but I last week I had some leftover cooked bacon and was thinking about Judy Rodgers' breadcrumb eggs. This is what happened next.

Eggs with Toast and Bacon

I think everybody should have breadcrumbs in the pantry all the time, and if you take the last couple of slices from that loaf getting stale, leave them out on the counter until they’re totally dry and grind them in your food processor, you’ll be on your way to having your own stash.

Gently heat some olive oil in a skillet, add a tablespoon of breadcrumbs for each egg and let them brown. Chop a slice or two of cooked bacon into fairly small, breadcrumbish-sized bits and add to the pan. When they start to sizzle, scrape the crumbs and bacon into rough circles and break the eggs onto them.

You can do the eggs sunny side up, but I like mine over easy. Cook 'em how you like 'em, hopefully with runny yolks, and eat.

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