It’s possible that the breakfast post featuring eggs and bacon is becoming a bit of a cliche here on the blog. Yet, I’m sorry to say that there seems to be no end in sight, because eggs and bacon are delicious. Not to mention that since something non-fatty is needed to counteract these two, the whole thing becomes an excellent way to sneak some greens into your breakfast, like radish greens (that’s what I used here), beet greens, spinach, or chard.
I’ll keep it short today, but I’d be remiss if I didn’t use this opportunity to highlight eggs cooked over easy (Ha, I just learned something. I knew about frying eggs on both sides, and I knew of the term over easy, I just didn’t know that they go together!).
Anyway, if you’re like me and you love eggs with runny yolks, but you can’t be bothered to poach eggs in the morning, and you’d rather not wait and wait and wait by the stove while the stupid egg white sets in a regular sunny side up, then the over easy eggs are for you. It’s probably the fastest way to cook eggs, it’s easy to do, and it’s just plain yummy.
I can recommend serving this ensemble on sourdough bread.