I love on the weekends having time to make a really nice big breakfast, most people who know me know that in our household pancakes rule the breakfast choices on Saturday. But Sunday, well Sunday is for bacon and eggs.
One Sunday recently we sat down for bacon and eggs and assorted accompaniments and I looked at the plate and started to think about what makes the perfect bacon and egg breakfast.
Obliviously it starts with the bacon. Good quality Australian bacon is a MUST. My butcher does pretty good bacon, all made on site, the rashes are not too thin and not to thick and taste amazing. The only flaw is that they are short cut bacon rashes and my husband in particular misses the crispy fattiness of the middle bacon rashes.
Eggs well it’s a given they should be free range, and free range as in really free range, not oh look we meet some flimsy guidelines so can stamp free range on the carton, but ones that come from a farm that actually give their chickens access to free range. We are lucky that we have our own chickens who give us the best eggs. How you cook the eggs is up to you, we prefer to have ours scrambled. Usually I whisk up some eggs with a bit of cream, melt some butter in a saucepan, add eggs and stir with via wooden spoon till done. I’ve even been known the add in some pesto and fetta too.
Tomatoes, now some people grill this or fry them up, but I prefer to drizzle them in olive oil and sprinkle some fresh basil on them and roast them. Obliviously if you are doing whole or even halved tomatoes this takes a bit of time and planning, but I’m not an organised person so usually just throw some cherry tomatoes in the oven as they roast in no time.
For me spinach is a must (for husband it’s a avoid at all costs). Fav way to cook it for breakfast is to sauté it in butter and an whole garlic clove (discard garlic when serving)
And lastly there needs to be toast. Preferably thick cut sourdough toast, with butter, real proper fantastic tasting butter. Others in the family also put things like, honey, jam vegemite etc. on their toast. Not me, when it comes to bacon and eggs I like it with just plain butter.
Others might add sausages or mushroom or even a has brown and I’ve been known to add corn fritter to the list of things on the plate. But what’s above well I think that makes a pretty perfect bacon and egg breakfast.
Kitchen Adventures with Lucy 