I took it easy, today. Woke up a bit too early, forgot to finish my first cup of coffee before making breakfast (!), and just focused on some small changes to the usual.
I know I’ve blogged the standard omelette, so I probably don’t need to bore you with the whole process. The small specifics of this morning included:
The crunch: both sweet potato and yellow potato, small cubed, pan fried in bacon fat, briefly simmered to soften the core, then fried again for a crispy exterior. They turn out like french fry cubes, with the sweet potato cubes having a gentle sweetness.
The sauce: Baby spinach wilted in bacon grease (notice the trend, already), then slowly simmered with diced tomatoes in light sauce, garlic and some herbs. A splash of sweet Riesling also is a nice add.
The sauté: Onions, mushrooms, and green peppers. All thinly sliced and sautéed until lightly browned on the edges.
The Bacon: Need I go there? It is the first thing cooked, so I can use the grease to cook the other ingredients. I use a mid-grade bacon, still natural, so I get a good amout of bacon fat, each time.
The cooking and finishing puts a layer of each on the inside (on top of shredded cheddar), with the smaller bacon crumbles being used. On the outside, the same layers, with larger bacon pieces used.
This….plus finishing that lost, first cup of coffee, then moving on the the second cup, makes for a great start to the day!
Tight lines.