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.


  1. It almost looks like a dessert.

  2. When I first saw this,like Mimi, I thought this was a dessert....strawberry shortcake or something with whipped cream....even better yet...something delicious for breakfast!

  3. ohhhh, that looks delicious!!!
    Can't wait to try. Will let you know how it turns out!

  4. Thank you all for your wonderful comments. Isn't it great how something so simple can be so stunning?


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