Ah, winter. It goes without saying that during this time of year I generally spend a lot more time indoors (reading, cooking, crafting, and oh, reading...) save the necessary snowventures and winterwalks. Why? Because this is what it looks like outside, and even though I don't mind bearing the cold, more often than not I'd rather cozy up indoors with a pot of something or other brewing away on the stove.
That being said, I thought it would be nice to update this little bloggie of mine by showing off one of my favorite home cooked meals: breakfast.
Breakfast is a pretty broad term, but around here I like to keep my morning meal pretty simple. Today I woke up lazy and slightly hungover, and decided that "Old Standard" would be the best route to take with my brunch.
Oh god, my mouth is watering just looking at the photo, and I literally just devoured that entire plate. Farm fresh eggs (special thanks to mom and dad) and a crusty sourdough loaf were the real award-winners here, complimented by three slices of bacon (my theory here is that when you combine meals, it's okay to go all out) and roasted potatoes.... heaven. Pure heaven.
And who better to eat this delicious brunch with than Antonio Gramsci himself? He schooled me on the classification of intellectuals, how they came to be, and what we should make of their role in society. Wuddaguy!
"Old Standard" Recipe (single portion)
3 slices of bacon
1 medium sized potato
1 tbs olive or canola oil
1 clove garlic
salt & pepper
1. Start by heating a cast iron pan thoroughly. When hot, turn down to low and add strips of bacon. Keep pan at the lowest possible temperature, turning the strips of bacon every so often
2. While the bacon cooks, turn the oven to 350 degrees (F)
3. Wash and dice the potato (Annapolis Valley red potatoes shown above)
4. Place a casserole dish in the oven, greased with the 1 tbs of oil. This step basically makes it so that the potatoes don't stick to the bottom of the pan when roasting
5. When casserole dish is heated through, add potatoes, salt, pepper, thyme, and garlic clove to the dish. Return to oven, checking once or twice to turn potatoes and test for tenderness
6. Whisk eggs
7. Add a small amount of bacon grease to a separate pan (I like to use nonstick) and heat through on medium-high heat. Add eggs and turn pan to medium heat. Gently fold the eggs until cooked through.
8. Turn oven to broil and heat a slice or two of crusty bread by the potatoes for 3-5 minutes, or until bread is heated through and potatoes are crisp on the outside but tender on the inside.