Peter and I made brunch this morning, and it was a nom festival. Oh the beauty, the savoring, the power and the glory. Oh Graham Greene novels I have yet to read. On topic: it was one of the best breakfasts I’ve ever had. Here are some photos for the guilty pleasure of you food sluts like me. No real recipes were involved (throwing things together, not cooking, remember?), but hopefully these photos will provide a step-by-step for you all, if desired.
Chop some fresh veggies (green onions, tomatoes, and zucchini).
Do the same with the tomatoes, except add on garlic clove, chopped,
and several slices of thick bacon, already cooked and chopped (you
can just cook the bacon prior and add the tomatoes/garlic to that pan).
Keep an eye on them–saute till tomatoes are soft, garlic is fragrant but not
burnt, and bacon bits are crispy.
Put the beaten eggs into a pan over medium heat and stir continuously until they start to firm up. Add some fresh spinach and continue cooking until eggs are fluffy and spinach is barely wilted.
Keep an eye on that zucchini! Cook until lightly caramelized.
After the eggs are done, remove them from the heat. Then add some freshly crumbled goat cheese. We like the plain ol’ round from Goatsbeard Farms.
While all this is going on, you can break open a new loaf of ciabatta. This one is from Uprise Bakery. I can hear your stomach rumbling.
And you can serve it with more cheese from Goatsbeard Farms and honeycomb from the Columbia Farmers Market….NOM TOWN.
We put the tomato bacon hash and caramelized zucchini on a perfect little platter for serving. Serving ourselves.
Cucumber water and spreadable goodies for the bread!
The spread. Put some eggs, hash, and zucchini on your plate, tear off a piece of bread, and seize the day!
Some other funs from the morn:
Above: bacon grease incident whilst trying to dispose of it in a plastic container….
2nd row above: Anjali passing through the back staircase! And Peter being frantic.