eggs and bacon

baked egg in a cradle of crispy bacon, with red pepper julienne, and a little freshly ground black pepper

to make, simply fry bacon just short of crispy, then place bacon in a lightly greased ramekin or small bowl, wrapping the rashers around the sides and covering the base (i use 2 and a half rashers per ramekin) and crack egg into centre. bake in oven at 350°F/180°C until yolk is just set, about 7-12 minutes depending on your oven. thinly slice some red pepper and sauté. gently remove egg parcels from ramekin and serve with red pepper slices as a tasty garnish.

serving suggestion: serve with roasted cherry tomatoes (cherry tomatoes tossed in a little olive oil and a dash of lemon juice and roasted in the oven at 400°F/205°C for 20 minutes until just bursting. sprinkle with fresh basil leaves and a few drops of balsamic vinegar for a great looking side). it occurred to me when i began throwing this breakfast together that roasted cherry tomatoes would be perfect on the side, but i couldn't be bothered to go down to the store to get some

the soundtrack for this sunday morning breakfast:

radiohead
in rainbows



man it's great to have a functioning kitchen again

the timmy's brekkie

hey, i'm not proud of it, but at least we're honest

what do you do when your kitchen is in a shambles because you're in the middle of renovating it, and you have a day of sanding floors ahead of you? if you live in canada, you get a timmy's breakfast. namely a breakfast biscuit with either sausage or bacon (or no meat if you're mandy) on some kind of reconstituted egg patty with processed cheese.

it ain't pretty, but boy is it delicious in a disgusting, i'm-not-certain-this-counts-as-food kind of way.

on the side? what else but a double-double (a 2 milk, 2 sugar tim horton's coffee), and extra-large thank you very much, because we have a day of action ahead of us.

just a little continental

latte, delicate slices of brie, a big honking splooge of strawberry jam, artichoke and sundried tomato cream cheese and sliced fresh organic strawberries, all served with oven warmed croissants

simple, yet very tactile and involving, taking away the distance a knife and fork creates and gets the hands busy in the food

a great start to canadian thanksgiving