The other night, we had a celebratory dinner with the Englishman’s family, where we were forced to pour three-quarters of a $160 bottle of wine down the drain. The culprit? A disintegrated cork.
This was not starting off right.
Earlier in the day, we started off quite right with the most wonderful breakfast. Bread, toasted under roasting bacon, topped with a butter-fried egg. Ideally, from happy chickens. Happy chickens make happy eggs.
Happy eggs + bacon +bacon fat toast makes for happy humans. Plump, but happy. Happy, plump humans must walk off their breakfast, which makes for happy dogs. Happy dogs make everyone happy.
Duke loves a good run around the fields. We can walk for miles while he runs for miles. Thirty feet ahead, then back to make sure we are still there and to get a loving pat on the head, then thirty more feet down the path, and then repeat.
We try to repeat this every weekend. Plump breakfast, long walk, then a warm roast dinner by a fire where we continue to feel plump. Sundays are not for bikinis. Sundays are for content, sleepy cuddles and staying warm and being happy. A day just for hygge, if you will.
This Sunday, we had a roast pork loin stuffed with leftover holiday dressing and surrounded by roasted vegetables. This was where we had to say farewell to a lovely bordeaux, which had such a short and unappreciated life. She was replaced by an equally suitable wine, although not as expensive and, therefore, not as thrilling. The Englishman set the scene, and it looked so beautiful it belonged in a cookbook.
The day ended very well, but I must say it began better. If you have never cooked bacon in the oven, you are wasting your morning turning them in the pan when you could be drinking tea. Behold, the best Sunday breakfast you could have – and nearly the easiest, although most certainly not the healthiest.
Bacon Fat Toast
Serves 2 for closed sandwiches, 4 for open sandwiches
- 4 slices of rustic bread
- 8 slices of bacon
- 2-3 tablespoons of butter
- 4 eggs
- Worcestershire sauce
- Salt and pepper
- Preheat the oven to 200C/400F.
- Place the bread slices on the pan, close together towards the middle. Place a cooling rack on top of the pan, getting it to sit as stable as possible. Lay the bacon slices on the rack on top of the bread slices.
- Gently put the rack/tray into the oven for 20 minutes.
- When there is about 5 minutes left on the timer, melt the butter in a frying pan. There should be plenty of butter swimming in the pan.
- Turn the pan to medium, then crack the eggs into the pan. Cover the eggs, then immediately turn the heat to low for 2 minutes, then turn it off completely and remove the pan from the heat for about 3-4 minutes.
- Take the rack/tray out of the oven – the bacon should be crispy and drained, while the bread should be lightly toasted and slightly fried with the bacon fat. Assemble your sandwiches – open faced or closed face, to your liking, and drizzle a little Worcestershire sauce.
- Top each with a fried egg, which should have fully set whites, and easy-medium yolks, which are ideal for a sandwich as you are not dripping yolk like crazy. Enjoy on the sofa with plenty of napkins.