Sunday, September 10, 2006

Bacon And Eggs. . .

...and mayonnaise and mustard and cornichon and two tiny but delicious Eureka Mist tomatoes from the garden.

The bacon bits came from leftover Neiman Ranch Applewood Smoked Un-cured Bacon. I cut the thick slices of bacon into 1/2-inch pieces and cooked them in a cast iron skillet until the fat was rendered and the bits were perfectly done to a crispy brown goodness. (Most of the bits were saved in a container in the fridge for a later use and the rendered fat was stored in a glass jar for I-don't-know-what-yet-but-I'm-sure-I'll-figure-it-out.)

Two hard boiled eggs were peeled and chopped into a bowl, followed by a tablespoon of mayonnaise, a heaping teaspoon of Maille mustard and 3 finely chopped cornichon. This was stirred together, placed on a small plate, sprinkled with bacon bits and surrounded by wedges of freshly picked tomato. That's it. It was wonderful. It's all gone. Sunday brunch.