I didn’t feel like leaving the house for lunch since I was out all morning, cialis even though big cheeseburgers may have been on my mind.
But we’re holding off til 1/2 off Monday’s at The Office to get our fix.
There were leftover pancetta y crema in the fridge from last nights potato and swiss chard soup, and bacon and eggs came to mind.
I never eat American style anything for breakfast, I’m a tea and fruit kind of girl.
However, I do like a breakfast sandwich, for lunch. ESPECIALLY on a fresh biscuit OR with pepper jack cheese, tomato, and avocado.
Sadly I had none of those items.
Creamy Egg & Bacon Sandwich ::
- 7 slices of bacon
- 2 eggs
- green onion aka verdeo
- splash of cream
- sea salt & pepper
Situate your cast iron over a big flame for a couple minutes before adding the bacon. You want the skillet to be hot otherwise the bacon will stick, and then burn, and then rapidly destroy everything in the pan. Keep an eye on the flame, cast iron gets HOT.
Normally I like my bacon crispy but today I was craving both crispy and chewy. So I threw in half and cooked them for a couple minutes before throwing in the others. While that’s cooking, toast the bread and cut your green onions. I LOVE green onions, so I wasn’t shy.
Remove the bacon (not the grease) once it’s cooked to your liking and take the cast iron off the heat for a minute or two in order for it to cool off a bit.
Crack the eggs into a big bowl and beat beat beat. At FCI, Chef Jason always said to beat your eggs hard and not to whip them in advance, to wait patiently til the pan is ready.
Slide the cast iron back on the fire and add a decent splash of cream, green onion, sea salt & pepper to your eggs and whip for a good 30 seconds.
There should be plenty of bacon grease in the pan, but that didn’t stop me from adding a spoonful of butter. When it starts to sizzle toss in the egg mix and move it all around with a rubber spatula. I continuously fold the eggs over to prevent them from browning, something that is frowned upon in French cooking. Carefully place the eggs and bacon between the toast and serve immediately. If other things hadn’t been on my mind, I would have probably made a Sriracha or chipotle mayo to take it up a notch. Oh well, lazy Saturday….