Saturday, May 16, 2009

Wakey wakey, eggs and bakey...

Yesterday, when I picked up some delicious Tremblay Apiaries honey at the Greenmarket, I couldn't resist a nice slab of bacon from Flying Pigs Farm. I knew eggs and bacon would be exactly what I'd want to eat on my leisurely Saturday. Coffee, oj, eggs and bacon; it's weekend on a plate! As you may know,
I'm on a major honey kick these days. In fact, this morning my boyfriend asked me if everything we eat is going to have honey in it...I don't think that will be the case, but not far from it. Anyhow, he asked for honey glaze on only one of two slices of bacon, but while he was polishing off his last bite he mentioned that he would go ALL glazed next time! It's very subtle with just the right sweetness so as not to over power the saltiness that makes bacon so enticing. And the spice from the cayenne adds a nice little zing. Good morning!

Scrambled eggs with HONEY glazed bacon

serves 2

4 thick cut slices slab bacon
1 T honey
1/8 t ground coriander
pinch cayenne pepper

5 eggs
1/4 t salt
splash milk
  • Preheat oven to 375, line a baking sheet with parchment paper and place bacon on parchment.
  • In a small saute pan combine honey, coriander and cayenne over medium low heat. Stir until mixture has tiny white bubbles, 2 minutes.
  • Using a spoon, spread honey mixture over each slice bacon and bake 15-25 minutes, depending on thickness of bacon. Rotate pan about 10 minutes into cooking time. Drain on paper towel.
  • After you rotate bacon, whisk eggs together with salt and pepper and add to a small saute pan coated with small tab butter, over LOW heat. Cook, stirring occasionally, for 8 minutes. Add a splash of milk and continue to cook 2 minutes. The eggs will be cooked, but rather loose at this point; just the way I like them. Cook until your desired done-ness.
  • Enjoy!

1 comment:

  1. Honey, you write as well as you cook. Very fun. I've never had honey whatevered bacon, but must try it. Kisses, Catherine