Sunday Morning Bacon

As the orange light of autumn's sun casts ever lengthening shadows across the leaf-littered street, I find myself yearning for a familiar and comforting aroma to ease me into the day: bacon! There is little that can awaken my sleepy spirits as effectively as that salty smoke released by the hot sizzle of morning bacon and I most enjoy tasting it layered between fluffy herbed eggs, fresh garden tomatoes, and lightly dressed greens. Eric calls it a B.E.L.T, but I simply exclaim: Mmmmm!

Sunday Morning B.E.L.T:

Ingredients: (serves 2)

1 small fresh tomato, sliced

6 pieces of your favorite crispy bacon (for a less fatty version, turkey bacon can be used and is equally delish!)

2 1 inch thick slices of your favorite bread- we use rosemary salt

2 handfuls of your favorite greens, lightly dressed in a sherry vinaigrette

3 eggs seasoned with salt, pepper, and freshly chopped parsley, beaten

Extra Virgin Olive Oil to taste

Method:

1. Cook your bacon and remove it from the heat to drain on a paper bag or towel after it's crisp

2. Add your bread slices to fry in the bacon grease until golden brown

3. Prepare your eggs, by making a french-style omlette (see Julia Child's excellent demonstration here: http://www.youtube.com/watch?v=LWmvfUKwBrg) which yields the most light and fluffy eggs as well as the easiest to divide and layer onto your B.E.L.T.

4. Dress your greens by drizzling with extra virgin olive oil and a few drops of sherry vinaigre

5. Assemble your B.E.L.T. by layering your toasted bread, then egg, then bacon, then tomato, then dressed greens.

Happy eating!