|Wouldn't this be great on the beach?|
These days, it's more like this...'this' being a very full weekend that started last night: a flea market in town tomorrow, parties and birthdays, music, and more parties, culminating in Noche de San Juan, where at midnight we will walk into the warm sea 3 times. Backwards. For good luck.
When we were young and my father made all of our breakfasts (yes, I've done eggs before, so you can skip out now if you've already read this, because I'm doing them again), he would carefully spoon bacon fat over our sunny side up eggs, barely cooking the shiny yolk with the heat of the grease. I made this on Father's Day, a tip of the pan to my Dad.
These days, unable to buy decent, as in not raised grimly and full of antibiotics and god knows what else, bacon, I rarely succumb to its lure. But the other day I did and used it in about five dishes to enjoy my very guilty pleasure. Premier among them, simple bacon and eggs. Ok, the deviled eggs with shrimp and bacon in them were pretty good too.
|Bacon cooked over a medium heat until crispy. Right before you burn it, stop!|
|A paper towel to absorb excess fat off the already not exactly heart healthy meal|
|At least I know the eggs are organic and delicious! Gently tip the pan and spoon the hot bacon fat over the tops of the eggs.|
|Serve. With rye toast. I replaced Dad's obligatory giant glass of milk and another of OJ with a cup of tea and a small glass of OJ. Buen provecho!|