Originally posted to ydnar.vox.com in August 2006.
- 1 shallot
- 1 clove garlic
- 2 eggs
- 4 slices bacon
- 4 slices potato-rosemary bread
- 1 tbsp safflower or canola oil
- 1 tbsp olive oil
- sea salt
- pinch fresh dill
Place bacon in cold cast-iron pan, put on medium-low heat. Coat second pan with olive oil and start the bread on medium-low heat. Slice shallot & garlic and sautee for 2-3 minutes in safflower oil over medium-high heat. Whisk eggs with salt, pepper and a dash of water. Turn bacon & bread, pour eggs over shallots & garlic, and cook for 1-2 minutes until golden (not brown).
Turn off all heat, blot bacon and plate. Sprinkle dill over eggs and serve!