top of page

(Slightly Healthier) Bacon and Eggs

(by Beverly Weinstein)


eggs (preferably farm fresh or at least cage free)

bacon (preferably nitrate-free)

bread (preferably whole wheat, seven grain, or sourdough)

Fry the bacon in a cast iron skillet.

Remove when crisp, and place between paper towels to absorb the grease.

Crack eggs into the same skillet, and spoon bacon fat over them until edges are brown and crisp.

Serve with buttered toast.


(Read Southern Comfort, the story that accompanies this recipe.)

Recent Posts

See All

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Comentários


bottom of page