August 27, 2006

Originally posted to ydnar.vox.com in August 2006.

Mm, breakfast.

  • 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
  • pepper
  • 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!