By PCG

Bacon & Eggs…with a side of transparency.

If you don’t like bacon, I’m really sorry – for you, that is.  As my dad says, all things in moderation.  And that includes bacon! I like my bacon crispy (side bar – have you had Arsaga’s Depot bacon? If not.  Stop what you’re doing and go get some.  And order a London Fog while you’re at it).  The best way I’ve found to get my bacon crispy is to cook it in the oven on a baking rack.  This allows the fat to drip off and completely eliminates the grease splashing all over my stove top.

Set your oven to 425 degrees. Crinkle your bacon on the baking rack. For a tasty twist – rub on some brown sugar.

Bake for 16 minutes, remove from the oven, flip the bacon slices over, and bake for another 4 minutes. Dab off the excess grease and let it cool a bit.

I like to entertain and I like to cook the bulk of my food ahead of time.  Bacon is great for this.  The next time you’re having folks over for brunch, bake some bacon the night before and then just warm it in the oven once your guests arrive.  Super easy and extra crispy!

What should you do with your bacon?  Salads, sandwiches, brussel sprouts, pasta carbonara….you pick!

The Grunnagles love eggs.  I often hear Beyonce’s voice in my head, “If you like then you shouda’ put an egg on it.”   You can put an egg on pizza, salad, soup, steak.  One of our favorites is the soft boiled egg.  Yum!  It’s best eaten like the Euro’s do – right out of the shell and with a fresh croissant.

But…you can also peel the soft boiled egg and put it on top of anything that tickles your fancy.  Salads are my most frequent choice.

Here are some good instructions for a soft boiled, 7 minute egg. (go with 6 minutes to be safe!)

Fixins for a BLT. 

Double cheese please!

Havarti & Parmigiano-Reggiano.

A side of transparency – I started my stopwatch about 30 seconds after I dropped the eggs into the water.  And that was just enough for them to get too done.  Rob wouldn’t let me start over because he was hungry.  So, you’re not seeing my best work.  I’d prefer the yolks to be dippy and running over onto the salad.  Next time.